White Asparagus with Pan-Fried Pork Ribs


Schweinelendchen mit Spargel
Pan-fried boneless pork ribs, sauteed in butter (or use roasted pork loin cutlets), served with tender white asparagus, potatoes and tomatoes, and a creamy onion, pickle and chervil sauce.
Course Entree
Keyword Chervil, Crème Fraîche, Egg, Pickles, Pork loin, White asparagus
Region Saxony-Anhalt


  • 1 lb pork loin or use boneless pork ribs
  • 1 oz butter
  • salt and pepper
  • 3 lbs white asparagus
  • 2 tbsp sugar
  • 1 small onion
  • 1/4 cup German pickles
  • 1 hard boiled egg
  • 1/2 cup crème fraiche
  • 1 tbsp chervil or use fresh tarragon and parsley
  • 1/2 cup cherry tomatoes


  • Cut the pork loins or boneless pork ribs 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, accompanied by boiled potatoes and heated or cherry tomatoes.