Fillet of Pork Stuffed with Asparagus

Clean the asparagus and peel the white asparagus. Cut open pork tenderloin, unfold and insert asparagus and roll up. Wrap the roll with bacon and cut into slices. Tie the slices together again so that the rolls do not fall apart. Cook in the oven at 140 degrees for about 30 minutes.For the butter sauce, beat egg yolks with soup stock until foamy and slowly whisk over steam with clarified butter. Add chopped chervil and season with salt. For the stuffed potatoes, cut them in half, hollow them out and bake in the oven. Make a mixture of cottage cheese, chopped chives and egg yolks. Mix a second mixture of curd cheese, paprika, fresh herbs. Fill each potato with half of the mixture and bake again briefly in the oven. Garnish the pork asparagus roll with the chervil butter and serve with the potato towers.

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