Asparagus Salad With Pork
- 2 1/4 lbs white asparagus, trimmed and sliced
- 3.5 oz cashews
- 14 oz cherry tomatoes, halved
- 5 tbsp oil
- 6-8 tbsp light balsamic vinegar
- 8 sprigs rosemary
- 8 None pork medallions
- 3 oz arugula
- None None Pink peppercorns, crushed, to garnish
- Cook the asparagus in boiling salted water for 6-8 mins. Drain and rinse under cold water. Heat a frying pan and dry fry the cashews until golden, turning regularly.
- Mix the asparagus and tomatoes with 3 tbsp of the oil and the balsamic vinegar and season to taste. Using kitchen twine, tie a sprig of rosemary to each pork medallion. Season to taste. Heat the remaining oil in a pan and cook the pork for about 4 mins on each side.
- Mix the arugula and cashews with the tomatoes and season to taste. Serve with the pork medallions. Garnish with a few crushed pink peppercorns and a drizzle of balsamic vinegar.
white asparagus, cashews, cherry tomatoes, oil, light balsamic vinegar, rosemary, pork medallions, arugula, peppercorns
Taken from recipes-plus.com/api/v2.0/recipes/21758 (may not work)