Loins With Asparagus

Preparation:

Preparation: Scrape the asparagus, remove the woody part of the stems, blanch them for 4 minutes in boiling salted water, then drain and cut them into slices obliquely, leaving the tips whole. Brown the loins over high heat in hot oil; remove them and, in the cooking liquid, put the minced shallots, the slices of asparagus, salt, pepper and the wine; as soon as this has evaporated, add the cream, let the sauce reduce then pass it to the blender obtaining a velvety sauce. Bring it back to the heat and, when it boils, add the loins and the asparagus tips; season with salt and pepper, then serve.