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August 17, 2021

Pork cutlet (chicken or veal), parsnip puree, asparagus with lemon, almond, and maple syrup

Ingredients (4 servings)

  • 1 bag of Épurée parsnip puree
  • 7 sprigs of thyme
  • 4 large pork cutlets
  • 2 cloves of garlic
  • 100 gr butter
  • Olive oil
  • Salt and pepper
  • ½  of lemon juice
  • 1 lb of asparagus

Trim

  • 2 tbsp. coarsely chopped almonds
  • 2 green onions, chopped
  • 4 tsp. maple syrup (1 tsp. per person as a garnish)

Preparation

  1. In a large non-stick skillet over medium-high heat, brown half the cutlets in half the butter, thyme, and garlic. Set aside on a plate to keep warm.
  2. Turn oven on to 400°F.
  3. Break off the woody base of your asparagus. Peel them lightly.
  4. In a large skillet over medium/high heat, melt the butter with the olive oil.
  5. Season with salt and pepper. Fry for about 10 minutes, turning the asparagus regularly. The asparagus must remain a beautiful green color and deglaze with lemon juice.
  6. Heat the Épurée parsnip puree and the cutlets.
  7. Chop the almonds and green onions.
  8. Assemble the plate and bon appétit!
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