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White asparagus with potatoes and pork fillet medallions Asparagus is particularly good in the steamer because it is much more flavorful and retains its nutrients. At the same time, we cook the peels and trimmings and thus have a good broth for our asparagus soup. Today we are cooking potatoes and pork fillet medallions with the asparagus, all in three steps in one cooking process. Ingredients: 400 grams of pork fillet 1 kilogram of white asparagus 6 potatoes ½ teaspoon of salt 1 pinch of sugar Hollandaise sauce