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🍽️ Tender Asparagus and Carrot Strips with Lemon Cream Sauce

145 kcal · 30 min · 4 servings

Ingredients

• 1 kg green asparagus (preferably thick spears)
• 2 large carrots
• 1 shallot
• 1 organic lemon
• 1 tbsp oil
• 1 small clove of garlic
• 250 ml whipping cream
• salt
• pink pepper
• 1 bunch of basil

Instructions

1. 1. Rinse the asparagus under running water.
2. 2. Trim off the woody ends of the asparagus spears generously.
3. 3. Slice the asparagus spears lengthwise into thin strips.
4. 4. Peel the carrots and remove the ends.
5. 5. Slice the carrots lengthwise into thin strips as well.
6. 6. Peel the shallot and dice it into small cubes.
7. 7. Finely grate the lemon zest.
8. 8. Squeeze the juice from the lemon.
9. 9. Heat the oil in a small pot.
10. 10. Sauté the shallot cubes until translucent.
11. 11. Peel the garlic and press it into the pot.
12. 12. Add the lemon zest.
13. 13. Deglaze the mixture with the lemon juice.
14. 14. Pour in the cream.
15. 15. Let the sauce reduce slightly until it becomes creamy.
16. 16. Season the sauce with salt and pink peppercorns.
17. 17. Strip the basil leaves from the stems.
18. 18. Finely chop half of the basil leaves.
19. 19. Reserve the other half of the leaves for garnish.
20. 20. Stir the chopped basil leaves into the sauce shortly before serving.
21. 21. Bring salted water to a boil.
22. 22. Add the asparagus and carrot strips to the boiling water.
23. 23. Cook the vegetables for about 3 minutes.
24. 24. Drain the vegetables.
25. 25. Let the vegetables drain well.
26. 26. Plate the vegetables.
27. 27. Pour the warm sauce over the vegetables.
28. 28. Sprinkle the dish with the remaining fresh basil leaves.
29. 29. Pan-fry the pork fillet until golden brown.
30. 30. Serve the fried pork fillet as a side dish to the vegetables.

Nutrition per serving

• kcal: 145
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 10 g