Veal tenderloin with asparagus and egg salad

Ingredients:

180 gr veal tenderloin
300 grams of asparagus
250 gr mushrooms
2 eggs (M)
50 gr Greek yogurt 0%
30 gr fries line
10 g curry
3 sprigs of fresh parsley
Garlic powder
Chili flakes
Pepper & Sea Salt

Amount of people: 4

Preparation Time: 0 - 30 minutes

Veal product: veal tenderloin

Difficulty: *

Cooking methods: frying

Source: Chantal Recepten

Preparation

Asparagus; I love it! And I also like not always to eat it in the 'classic' ways, but to vary it a bit.

Boil the eggs first and let them cool. Then cook the asparagus as you always do and fry the mushrooms until brown. When the eggs have cooled down, make a sauce by mashing the boiled eggs with the Greek yogurt, fries line, curry, fresh parsley and herbs.

Finally, sear the veal tenderloin on all sides (rare: 1-2 minutes per side | medium: 3 minutes per side). Wrap the veal tenderloin in aluminum foil for about 2 minutes and let it rest. Then put everything on a plate, sprinkle some parsley on top and enjoy!

This variant with veal tenderloin and the egg-salad sauce is really gold!

Source: Chantal | Recepten

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