🍽️ Oven Asparagus with Pork Fillet and Ricotta Cream Sauce

Name: Oven Asparagus with Pork Fillet and Ricotta Cream Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 kg white asparagus; 30 g yogurt butter (2 tbsp); 300 ml classic vegetable broth; salt; pepper; 200 g starchy potatoes (2 starchy potatoes); 1 small shallot; 300 g pork fillet; 1 tbsp oil; 1 bunch basil; 100 g ricotta; white wine vinegar (to taste)

275 kcal · 30 min · 4 servings

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Ingredients

1.5 kg white asparagus
30 g yogurt butter (2 tbsp)
300 ml classic vegetable broth
salt
pepper
200 g starchy potatoes (2 starchy potatoes)
1 small shallot
300 g pork fillet
1 tbsp oil
1 bunch basil
100 g ricotta
white wine vinegar (to taste)

Instructions

1. Wash the asparagus thoroughly and peel it completely. Cut off the woody lower ends. Divide the asparagus into four equal portions.
2. Melt the butter in a pot over low heat. Stir in 5 tablespoons of vegetable broth. Lay four sheets of aluminum foil (each approx. 50x40 cm) side by side on your work surface, with the shiny side facing up.
3. Brush the center of each foil sheet with some of the butter mixture. Place one asparagus portion on top. Distribute the remaining butter mixture over the asparagus. Season with salt and pepper.
4. Fold the foil over the asparagus. Crease it several times to seal it. Fold in the sides securely.
5. Peel the potatoes, wash them, and cut them into small cubes. Peel the shallot and dice it finely. Put both in a pot with 200 milliliters of vegetable broth, some salt, and pepper. Bring to a boil and simmer covered for 20 minutes.
6. Place the asparagus packets side by side on a baking sheet. Preheat the oven to 200 °C (convection 180 °C, gas mark 3). Bake the packets on the middle rack for 15 to 20 minutes. If the asparagus spears are particularly thick, add 5 to 10 minutes.
7. Pat the pork fillet dry with kitchen paper. Heat oil in a pan. Lightly salt the fillet and sear it all over over high heat. Cover and finish cooking over low heat in 8 to 10 minutes. Season with pepper.
8. Wash the basilica, pat it dry, and pick the leaves off the stems. Cut the leaves into fine strips using kitchen scissors.
9. Remove the potato-shallot mixture from the heat. Stir in ricotta and the cut basil. Puree the mixture finely with a hand blender. Stir in enough of the remaining broth so that the sauce becomes creamy. Season with salt, pepper, and optionally with a little vinegar.
10. Slice the pork fillet. Carefully open the asparagus packets. Place the asparagus along with the liquid onto plates. Serve with the basilica sauce and the pork fillet.

Nutrition per serving

kcal: 275
Protein: 27 g · Fett/Fat: 13 g · Carbs: 12 g