Asparagus-Casseler salad

Name: Asparagus-Casseler salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 1 can(s) (314 ml) Mandarin Oranges; 150 Whole milk yoghurt; 4 TABLESPOONS Salad cream; 2 TABLESPOONS Fruit vinegar; 7-10 Tbsp Curry Powder; 7-10 Tbsp Pepper; 500 g white asparagus; 500 g green asparagus; 1 TABLESPOON Sugar; 1 Onion; 500 g detached pork chop; 2 TABLESPOONS Sunflower oil; 1/2 Cress bed

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
1 can(s) (314 ml) Mandarin Oranges
150 Whole milk yoghurt
4 TABLESPOONS Salad cream
2 TABLESPOONS Fruit vinegar
7-10 Tbsp Curry Powder
7-10 Tbsp Pepper
500 g white asparagus
500 g green asparagus
1 TABLESPOON Sugar
1 Onion
500 g detached pork chop
2 TABLESPOONS Sunflower oil
1/2 Cress bed

Directions

1
Prepare rice in boiling salted water according to package instructions. Pour mandarins into a sieve, collect the juice. For the sauce, mix yoghurt, salad cream, vinegar and 6 tbsp. mandarin juice. Season to taste with curry, salt and pepper
2
Wash the asparagus. Peel white asparagus. Cut the woody ends off the white and green asparagus. Cut the asparagus spears in thirds. Put the white asparagus in plenty of boiling salted water, add sugar and cook for 15-20 minutes, depending on the thickness. Add the green asparagus about 5 minutes before the end of the cooking time
3
Peel and slice the onion. Dice meat. Heat the oil in a pan and fry the meat for about 5 minutes while turning. After approx. 3 minutes add onion slices. Season with pepper. Mix the prepared ingredients. Carefully fold in the mandarins at the end. Cut cress from the bed and sprinkle on salad