Saturday: Asparagus, Pork tenderloin with vegetable vinaigrette

This time with the local asparagus (from Neudorf), I made a conscious effort to do a simple preparation along traditional lines so that I could try to understand the appeal. So I peeled the stalks very well, removed the bottom 4cm, and then cooked them in water with salt, sugar, and butter. Of course I didn't stand the stalks up in the pot, which is undoubtedly a major foul. Once the asparagus was tender, I removed it to a plate covered with a folded napkin and served it with a dish of melted butter and the pork with vinaigrette. I think I get it now... this was nice stuff; it's not going to replace green asparagus in my affections, but I at least can appreciate the white variety more.

The pork was a bit of an improv. Having a vinaigrette around the asparagus seemed like a good idea, but I wanted a vegetable heavy version. This is what came of that plus the sudden desire to do some brunoise (i.e. kitchen knife play). Cut a carrot, some red pepper, a shallot, and a few sun-dried tomatoes into brunoise. Mix with minced parsley, minced baerlauch, salt, pepper, white balsamico, and rape seed oil. Let stand for an hour or so at room temperature before serving. The pork: season a piece of tenderloin well with salt and pepper and then cook it over medium-high heat with a bit of olive oil. When nicely browned and finished, set aside to rest for a few minutes. Slice 1cm thick and serve on the vinaigrette, topped with chives.

Along with the green salad, this was a very happy-making meal.