Caution: salt, pepper and sunflower oil are not included in this recipe.
Preparation :
First of all, you have to preheat the oven to 210°.
Then prepare the garlic clove and cut it into strips.
Make a few incisions in the roast and insert the garlic slices.
Place the roast in an ovenproof dish and add 10 cl of water with a little sunflower oil.
Wash and slice the mushrooms and then add them to the dish with the roast.
Put the whole in the oven for 20-25 minutes (it depends on how you like the cooking, it takes 30 minutes per 500 g). Turn the roast over after 12 minutes.
To obtain a very tender meat, at the end of cooking, turn off the oven and leave the roast for 5 minutes on a plate. Season with salt and pepper.
It's ready!
The MagicAstuce: to accompany this dish, what about some delicious little fried potatoes! And if you want a little more "spice", don't hesitate to brush the roast with mustard ;-)
Blanch the asparagus for 5-7 minutes in boiling salted water.
Prepare the hollandaise sauce: squeeze the lemon, dice the butter and beat the egg yolks with two tablespoons of water.
Place the egg yolks with two tablespoons of water on a double boiler and whisk until you have a light, fluffy cream.
Add 1 dice of butter at a time and whisk well to emulsify.
Season with salt and pepper and add lemon juice before serving in a sauceboat or directly on the asparagus.
It's ready!
The MagicTip: to know where to cut the bottom of the asparagus, just fold it until it breaks, the fibrous and hard part of the asparagus will remain in your hand.