Recipe (english)

Bear's garlic noodles with asparagus

Bear's garlic noodles with asparagus

Bear's garlic pasta with asparagus tastes particularly good with roasted or grilled pork fillet. The fine aroma of wild garlic goes very well with asparagus. I cut the pork fillet into medallions and prepared it in a grill pan. Peel the skin of the asparagus as thinly as possible with an asparagus peeler. Cut the possibly woody ends of the asparagus spears with a sharp kitchen knife. Put the trays and sections into the sieve insert of a high asparagus pot. Pour water up to about 10 cm below the edge of the asparagus pot, place a lid on it and bring the water to the boil. Lift out the sieve insert and remove the asparagus cuttings and shells. Leave the asparagus broth in the pot. Place the asparagus in the sieve insert with the tips pointing upwards. The tender tips are not covered with water, as it is sufficient to cook them in hot steam. That way they don't get too soft. Add salt, butter and sugar to the asparagus broth and place the asparagus in the sieve insert in the asparagus broth. Put a lid on and cook the asparagus for about 15 minutes, depending on the thickness of the stalks, not too soft. Meanwhile, boil plenty of salted water in a large stainless steel pot and cook the spirelli or other noodles in about 10 minutes until al dente. Place the pine nuts in a small coated pan or butter pan and fry dry without adding any fat until they begin to smell. Put the pine nuts aside. Wash the wild garlic, remove the thicker stems and dry the leaves in a salad spinner. The thinner stems can also be used. Cut the wild garlic into fine strips. Drain dried tomatoes that have already been soaked in oil and cut into small cubes. Heat olive oil in a coated pan. Add the dried tomato cubes and fry lightly. Peel the garlic, press through the garlic press and add to the tomatoes. Mix the wild garlic with the tomato cubes. Pour the cooked spirelli into a sieve, drain, add to the pan and mix with the wild garlic. Remove the cooked asparagus from the asparagus broth and add 1/8 litre of the asparagus broth or vegetable broth to the bear's garlic noodles in the pan. Add the cream and season the bear's garlic noodles with white pepper and a little salt. Cut the pork fillet into four thick slices and press gently flat with your hand. Lightly brush a grill pan with 1 teaspoon olive oil and heat. Fry the pork medallions at high temperature until hot. Only when the meat is slightly detached from the bottom of the grill pan, turn the medallions over with a turner and fry vigorously from the other side. If you want to have a grid pattern, as you can see in the picture above, turn the medallions again halfway and fry them again. Reduce the temperature to medium and fry the pork fillet medallions for about 5 minutes. Finally season the medallions with white pepper and salt. Arrange ramson noodles with asparagus on preheated plates and serve with medallions.

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

All data per serving:
646 kcal
66 g
36 g
27 g

(C)opyright by Marions Kochbuch