• 2 pork tfillets sliced into pieces of 2 cm (3/4 inch)
  • 15 ml (1 tablespoon) of butter
  • 250 ml (1 cup) of dry white wine
  • 10 ml (2 teaspoons) of lemon juice
  • 2,5 ml (1/2 teaspoon) of oregano
  • 15 ml (1 tablespoon) of minced onion
  • 454 gr (1 pound) of asparagus sliced into chunks of 7 cm (3 inches)
  • 30 ml (2 tablespoons) of all-purpose flour
  • 250 ml (1 cup) of cooking cream
  • 125 ml (1/2 cup) of grated Swiss cheese
  • Salt and pepper up to taste
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  • Slice fillets into pieces of 0,6 cm (1/4 inch). Melt butter in a large pan at medium high heat. Brown pork on both sides, remove and keep at warm.
  • Pour wine, lemon juice, oregano, pepper, onions and asparagus. Bring to a boil, cover and low heats. Simmer for 5 minutes or until asparagus are tener. Remove asparagus and keep at warm. Mix flour with cream until mixture is smooth. Add to boiling liquid in the pan. Thicker while stirring. Add cheese, set back pork and asparagus. Warm it up. Serve.

Chef's notes