Marsala Fillet Pan with Green Asparagus

Ingredients

• 500 g green asparagus stalks
• salt, freshly ground pepper
• 2 shallots
• 4 ripe tomatoes
• 2 tbsp olive oil
• 125 ml marsala wine and 125 ml meat stock each
• 300 g pork fillet (sliced)
• 2-3 tsp truffle oil

Instructions

1. 1.

   Peel the lower third of the asparagus stalks and trim the ends. Boil in lightly salted water for 8‑10 minutes.

2. 2.

   Peel shallots and cut into strips; dice tomatoes. Heat olive oil in a pan, sauté shallots and tomatoes briefly. Deglaze with marsala wine, add meat stock, and reduce slightly. Season with salt and pepper. Add pork fillet slices and cook for 5 minutes.