White Asparagus with Pork Tenderloin

Ingredients

• 2 bundles white asparagus
• 2 tbsp butter
• 2 tsp salt
• 2 tbsp lemon juice
• 2 tsp sugar
• 400 g sugar snap peas
• 700 g pork tenderloin
• 2 tbsp clarified butter
• 4 Tbsp breadcrumbs
• Salt
• ground pepper (freshly ground)

Instructions

1. 1.

   Wash the asparagus, peel thoroughly and trim the ends. Bring 3 l of water with butter, salt, lemon juice and sugar to a boil and simmer the asparagus for about 25 min. Clean the snap peas, trim ends, rinse and cook in boiling salted water for about 2 min.

2. 2.

   Remove skin and tendons from pork tenderloin as needed and cut into 12 medallions.

3. 3.

   Melt clarified butter in a pan, sear each medallion on both sides for about 3-4 min and season with salt and pepper. Arrange asparagus with snap peas and medallions on plates and serve with liquid butter if desired.