Stuffed pork roast with Cowboy Butter, lukewarm asparagus salad 'à la flamande' and baby potatoes with chervil

Q: How do you store Stuffed pork roast with Cowboy Butter, lukewarm asparagus salad 'à la flamande' and baby potatoes with chervil?

Cowboy Butter: max. 3 days in the refrigerator, freezing possible. Pork roast: up to 2 days in the refrigerator, up to 3 months in the freezer. Asparagus salad: best fresh, but keeps for up to 1 day in the refrigerator.

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Air fryer Meat recipes

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A festive dish with everything on it – and that's just from one appliance! This rolled pork roast from the air fryer is filled with the intense flavors of Cowboy Butter and pecorino. It comes with a lukewarm asparagus salad 'à la flamande' with eggs, fresh vinaigrette, and perfectly cooked baby potatoes with chervil. Everything is steamed and baked in the Philips Airfryer Dual Basket with steam function: convenient, quick, and delicious seasonal. Thanks to the synchronization function, everything is ready at the same time. Delightful, right? Enjoy your meal!

Download my FREE e-book hereA festive dish with everything on it – and that's just from one appliance! This rolled pork roast from the air fryer is filled with the intense flavors of Cowboy Butter ...

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Ingredients

What do you need?

Quantity: 4P

For the roast pork
1 roast pork of approx. 1 kg
100 g pecorino cheese, sliced
Kitchen twine

For the Cowboy Butter
250 g soft butter (room temperature)
1 bunch parsley, finely chopped
4 spring onions, finely chopped
3 cloves of garlic, grated
1 tbsp mustard
1 tsp chili flakes
Juice and zest of 1 lemon
1 small onion, very finely chopped
1 tbsp honey
1 tsp smoked paprika powder
1 tbsp Worcestershire sauce
1 tbsp capers
4 anchovy fillets
Black pepper and salt

For the asparagus salad
1 bunch of white asparagus
1 bunch of green asparagus
600 g baby potatoes
4 fresh eggs, washed and dried
0.5 bunch chervil
6 tbsp mild olive oil
3 tbsp cider vinegar
Salt and pepper from the mill

1 roast pork of approx. 1 kg
100 g pecorino cheese, sliced
Kitchen twine

250 g soft butter (room temperature)
1 bunch parsley, finely chopped
4 spring onions, finely chopped
3 cloves of garlic, grated
1 tbsp mustard
1 tsp chili flakes
Juice and zest of 1 lemon
1 small onion, very finely chopped
1 tbsp honey
1 tsp smoked paprika powder
1 tbsp Worcestershire sauce
1 tbsp capers
4 anchovy fillets
Black pepper and salt

1 bunch of white asparagus
1 bunch of green asparagus
600 g baby potatoes
4 fresh eggs, washed and dried
0.5 bunch chervil
6 tbsp mild olive oil
3 tbsp cider vinegar
Salt and pepper from the mill

Preparation method

How do you make this?

Making Cowboy Butter

Make sure the butter is at room temperature.

Mix all ingredients thoroughly with a fork or spatula until smooth.

Scoop into a jar or roll in cling film into a sausage shape. Let stiffen in the fridge.

Serve chilled or at room temperature.

Steam asparagus and potatoes (large basket)

Peel the asparagus and break off the woody ends. Cut into three.

Wash the potatoes thoroughly and halve them.

Place asparagus and potatoes in the large basket

Set to steam for 25 minutes at 100°C.Tip: freeze the peels and ends for asparagus cream soup.

Stuffing and baking the pork roast (small basket)

Cut the roast open into a rectangular piece.

Spread with a layer of Cowboy Butter.

Divide the pecorino over it and roll up. Tie with kitchen string.

Lightly rub the outside with extra Cowboy Butter.

Place the roast in the small basket and bake for 45 minutes at 155°C.

Activate the synchronization function.

Add the eggs to the steamer basket during the last 6 minutes (8 min for larger eggs).

Finishing the asparagus salad

Remove the asparagus and potatoes from the basket and place in a bowl.

Cool eggs in ice water, peel and halve.

Mix everything with olive oil, cider vinegar, pepper, salt and finely chopped chervil.Twist on the classic: olive oil instead of butter, and chervil instead of parsley.

Serving

Let the roast rest for 5 minutes.

Remove the kitchen twine and cut the meat into slices.

Serve with the lukewarm salad and an extra spoonful of Cowboy Butter on top.

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