Roasted asparagus with warm tomato vinaigrette and pork chops

Name: Roasted asparagus with warm tomato vinaigrette and pork chops
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Shallots; 1 kg white asparagus; 80 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml dry white wine; 1-2 TABLESPOONS Maple syrup; 3 medium-sized tomatoes; 2 TABLESPOONS Lime juice; 4 Pork chops (approx. 200 g each); 2 TABLESPOONS Oil; 4 TSP Herb Butter; 7-10 Tbsp Chervil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Shallots
1 kg white asparagus
80 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml dry white wine
1-2 TABLESPOONS Maple syrup
3 medium-sized tomatoes
2 TABLESPOONS Lime juice
4 Pork chops (approx. 200 g each)
2 TABLESPOONS Oil
4 TSP Herb Butter
7-10 Tbsp Chervil

Directions

1
Peel and finely dice the shallots. Wash and peel the asparagus, cut off the woody ends. Cut asparagus into pieces. Heat olive oil in a pan and fry asparagus for about 3 minutes. Season with salt and pepper, add shallots and pour in white wine. Let it boil down for about 5 minutes.
2
After 3 minutes stir in maple syrup and season to taste. Wash 1 tomato, cut into quarters, remove seeds and cut into fine cubes. Wash 2 tomatoes and cut into slices. Remove asparagus from the heat, add tomato cubes and slices. Flavour with lime juice. Leave to cool slightly. In the meantime wash the chops, dab dry, cut in the fat edge. Heat oil. Fry chops for 4-5 minutes on each side at medium heat. Season with salt and pepper. Put 1 teaspoon of herb butter on each pork chop. Arrange on plates with roasted asparagus and vinaigrette.
3
In the meantime wash the chops, dab dry, cut in the fat edge. Heat oil. Fry chops for 4-5 minutes on each side at medium heat. Season with salt and pepper. Put 1 teaspoon of herb butter on each pork chop. Arrange on plates with roasted asparagus and vinaigrette. Serve garnished with chervil. Ciabatta tastes good with it