Directions:
- Cut the pork loin in slices.
- Heat the butter in a frying pan and fry the pork loin slices for 3 minutes on each side, season with salt and pepper and keep warm.
- Peel the asparagus.
- Bring water to a boil in a large saucepan and add a teaspoon of both salt and sugar.
- Cook asparagus for about 15 minutes, then remove, allow to drain and keep warm.
- Peel the onion and pickle and puree in a blender.
- Peel the hard-boiled eggs and chop finely.
- Mix together the eggs, crème fraîche and the onion, pickle mixture.
- Season with salt, pepper and chervil.
- Pour the sauce on to the asparagus and serve with the pork loin and boiled potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56.86 Kcal (238 kJ) | ||
| Calories from fat | 27.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 5% | |
|---|---|---|---|
| Cholesterol | 24.57mg | 8% | |
| Sodium | 16.32mg | 1% | |
| Potassium | 158.31mg | 3% | |
| Total Carbs | 2.81g | 1% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 4.71g | 9% | |
| Vitamin C | 3mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 18.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 79.28 Kcal (332 kJ) | ||
| Calories from fat | 38.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 5% | |
|---|---|---|---|
| Cholesterol | 34.25mg | 8% | |
| Sodium | 22.75mg | 1% | |
| Potassium | 220.72mg | 3% | |
| Total Carbs | 3.91g | 1% | |
| Sugars | 2.35g | 7% | |
| Dietary Fiber | 1.33g | 4% | |
| Protein | 6.56g | 9% | |
| Vitamin C | 4.2mg | 5% | |
| Iron | 1.5mg | 6% | |
| Calcium | 26.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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