Herby schnitzel with simple white asparagus ragu

Step 1/ 4

• 1 kg white asparagus
• 1 onion

• peeler
• cutting board
• knife

Peel the asparagus and trim the woody ends. Slice lengthwise and cut into bite-size pieces. Peel and finely dice the onion.

Step 2/ 4

• 2 tbsp starch
• ¼ lemon
• vegetable oil (for frying)
• 200 ml vegetable broth
• 200 ml heavy cream
• salt
• pepper
• sugar

• bowl (small)
• pot
• cooking spoon

In a small bowl, mix starch with a little water and set aside. Heat some vegetable oil in a pot over medium-high heat, add the onions and sauté for approx. 3–5 min., or until translucent. Deglaze with the juice of half a lemon, then add vegetable broth and heavy cream and bring to a boil. Once boiling, add the starch mixture to thicken the sauce. Season with salt, sugar, and pepper to taste. Add the asparagus and cook until tender but still a little firm, approx. 10–15 min.

Step 3/ 4

• ½ lemon
• 2 pork schnitzel
• 7 g chives
• 7 g parsley
• 7 g chervil
• 3 slices sandwich bread
• salt
• 2 eggs
• 100 g flour

• blender
• 3 bowls
• whisk

Drizzle a little lemon juice over the pork cutlets and season with salt. Add the herbs, some salt, and the sandwich bread to a blender and blend finely. Transfer the herbed breadcrumbs to a shallow bowl. Beat eggs in another shallow bowl. Add flour to a third shallow bowl. Dredge each cutlet first in flour, then egg, and finally into the herbed breadcrumbs.

Step 4/ 4

• 4 tbsp clarified butter
• ¼ lemon

• frying pan
• tongs
• paper towels

Heat clarified butter in a frying pan over medium heat. Fry the cutlets for approx. 3–4 min. on each side until golden brown and crispy. While frying, spoon the hot butter over the schnitzel a few times. Remove from the pan and let drain on some paper towels. Serve the schnitzels together with the asparagus ragu and some lemon wedges. Enjoy!

Enjoy your meal!