Asparagus Salad With Pork

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.