Pork and Asparagus Roulades
Ingredients
- Ingredients
- 8 stalks green Asparagus
- salt
- 8 small Pork roulade (approximately 80 grams or 2.8 ounces)
- 2 Tbsps whole-grain Mustard
- 2 Tbsps freshly chopped parsley
- peppers
- 1 Tbsp vegetable oil
- 2 centiliters Cognac
- 150 milliliters Beef stock
- 2 shallots
- 4 Tbsps butter
- 200 milliliters dry white wine
- 200 milliliters Vegetable broth
- 4 Juniper berries
- 4 fresh bay leaves
- 150 milliliters Whipped cream
- 2 carrots
Preparation steps
Trim off bottom third of asparagus, then blanch in salt water for 5 minutes. Shock in ice water and drain. Cut off tips and set aside.
Rinse pork, pat dry and flatten if needed. Coat with mustard and sprinkle with herbs. Add 1 asparagus spear to each piece and roll up into a roulade. Secure with toothpicks. Season with salt and pepper. Heat oil in a pan and sear roulades on all sides. Deglaze with brandy and stock. Cover and simmer over low heat for about 15 minutes.
Peel and chop shallots. Heat 1 tablespoon butter in a pan and cook shallots. Deglaze with wine and broth. Add juniper and bay leaves and simmer for about 10 minutes. Strain through a sieve and pour liquid back into the pot, then add cream. Simmer until it had reduced by half. Season with salt and pepper.
Peel and diagonally slice carrots. Heat 1 tablespoon butter in a pan and sauté carrots and asparagus tips for 1-2 minutes. Season with salt and chili seasoning. Pour over a glass of water, cover and cook until tender, about 4-5 minutes.
Remove roulades from broth, remove toothpicks and reduce sauce. Season with salt and pepper.
Add remaining butter to sauce and froth.
Arrange roulades and vegetables on plates. Drizzle with pan sauce and serve.
