Asparagus salad with pork medallions

Name: Asparagus salad with pork medallions
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 400 g cherry tomatoes; 1 collar Rocket; 100 g Cashew nuts; 5 TABLESPOONS Oil; 6-8 TABLESPOONS weiße Balsamic Creams; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 8 (à 75 g) Medallions of pork; 8 Branches of rosemary; 7-10 Tbsp weiße Balsamic Creams; 7-10 Tbsp pink berries; 7-10 Tbsp Kitchen yarn

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
1 pinch Sugar
400 g cherry tomatoes
1 collar Rocket
100 g Cashew nuts
5 TABLESPOONS Oil
6-8 TABLESPOONS weiße Balsamic Creams
7-10 Tbsp Salt
7-10 Tbsp white pepper
8 (à 75 g) Medallions of pork
8 Branches of rosemary
7-10 Tbsp weiße Balsamic Creams
7-10 Tbsp pink berries
7-10 Tbsp Kitchen yarn

Directions

1
Wash the asparagus, peel and cut off the woody ends. Cut the asparagus into pieces. Cook in boiling salted water with sugar for 6-8 minutes. Wash and halve the tomatoes. Wash and clean the rocket and pat dry well.
2
Roast the cashew nuts in a pan without fat until golden brown, take them out and let them cool down. Drain the asparagus, rinse with cold water and drain. Mix asparagus and tomatoes with 3 tablespoons of oil and balsamic cream, season with salt and pepper.
3
Wash the meat, dab dry. Wash the rosemary and pat dry. Tie 1 sprig of rosemary around each medallion using kitchen twine. Season meat with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the meat on each side for about 4 minutes.
4
Mix the rocket and cashew nuts into the salad, season to taste again. Remove kitchen string from the medallions. Serve with salad. Sprinkle with balsamic cream. Sprinkle medallions with pink berries.