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The asparagus season has started. Surprise yourself and your table companions with these asparagus with a special sauce: fennel cream sauce. Delicious with a piece of pork tenderloin. This recipe is from the April 2023 issue of delicious. Want more delicious spring recipes? Get the magazine now!
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Asparagus in sauce with pork tenderloin
asparagus in fennel cream with pork tenderloin
The simple fennel cream sauce with white wine and asparagus turn this weekday meal into a culinary feast.
Also in season: purslane + 4 fine recipes
portions 4 persons
calories 438kcal
Ingredients
- 1 tsp fennel seed
- 800 g peeled white asparagus
- 125 ml dry white wine
- 200 ml shelf-stable whipped cream (1 pack)
- 500 g tenderloin
- 25 g arugula
- lemon juice to taste
- 50 g butter
Instructions
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Finely chop the shallot. Melt 25 g of the butter in a wide frying pan that will fit the asparagus. Fry the shallot with the fennel seeds for 1 min. Place the asparagus in a maximum of 2 layers in the pan. Add the wine and bring to a boil.
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Add the whipped cream and bring back to a boil. Turn the heat down to low and simmer the asparagus for 20 minutes until al dente; do not let the fennel cream boil anymore.
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Melt the remaining 25 g butter in a frying pan. Sprinkle the meat with salt and pepper. Bake the meat in 12 minutes on all sides until browned and rosé and juicy on the inside.
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Cut the pork tenderloin into slices and divide with the asparagus over 4 plates. Sprinkle with the arugula.
Notes
RECIPES, PHOTOGRAPHY, STYLING, PREPARATION: STUDIO PHILIPPI.
Nutrition
Calories: 438kcal | carbohydrates: 8g | Protein: 31g | Fat: 30g
Also check out: 10x asparagus: our favorite recipes with the white gold
This article asparagus in fennel cream sauce with pork tenderloin appeared first on delicious.magazine.
