Braised Pork Cheeks on Roasted Asparagus Spears and Herb Potatoes

Pork cheeks:

Remove all tendons from the pork cheeks. Season with salt and pepper and fry on both sides. Add the carrot, onion and celery and fry. Then add the paradeis pulp, fry briefly and extinguish with a little bit of Pinot Noir. When the cheeks threaten to burn, add a little bit of Pinot Noir again, so that you can repeat this process three times. Then pour in the veal stock, bring to the boil, add the stems of the culinary herbs and simmer for approx.

40 minutes. Remove the cheeks from the sauce and keep them warm, strain the sauce, boil it a little bit and season it.

Blend with the ice-cold butter until smooth.

Asparagus spears:

Remove the skin from the asparagus spears, cut the bottom ends into small pieces, and cut into narrow, diagonal slices. Fry these in the grapeseed oil and season with salt, pepper and freshly chopped basil before serving.

Herbed potatoes:

Rinse, make and peel the potatoes. Glaze them briefly in the foaming butter with the herbs. Put the roasted asparagus in the middle of the plate. Pour the sauce around 3 pork cheeks and place the herb potatoes in between. As a garnish a sprig of rosemary.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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