Asparagus with escalope

Asparagus with escalope
Quantity Ingredient
500 g Asparagus
10 g Butter
10 g Sugar
300 g New potatoes
0,125 l Hollandaise sauce
4 tbsp White Wine
45 g Middle Ages Gouda
300 g Pork schnitzel
Pepper & Salt
10 g Butter Lard
60 g Ham
1 tbsp Fresh coriander

Asparagus with cutlet is baked in the oven. Peel the asparagus. Place in a pot. Cover with water. Add butter, sugar and a pinch of salt. Put lid on. Bring to the boil briefly. Cook on medium heat for 15 minutes. Wash new potatoes. Boil pell potatoes. Preheat oven to 225° C. Heat hollandaise sauce in a saucepan. Add white wine. Grate medium old Gouda. Melt in the Hollandaise sauce. Fry the pork cutlets in butter lard. Season with salt and pepper. Put the cutlets in a baking dish. Drain the asparagus. Wrap 4 to 5 stalks with ham. Put the asparagus on the cutlets. Pour the hollandaise sauce over the asparagus. Bake on the middle rack for 10 minutes. Garnish with coriander. Serve with potatoes.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour

All data per serving:
823 kcal
42 g
54 g
48 g

(C)opyright by Marions Kochbuch