Follow these steps for perfect results
White Asparagus
trimmed and sliced
Cashews
dry fried
Cherry Tomatoes
halved
Oil
Light Balsamic Vinegar
Rosemary
Pork Medallions
Arugula
Pink Peppercorns
crushed
Trim and slice the white asparagus.
Cook asparagus in boiling salted water for 6-8 minutes until tender-crisp.
Drain and rinse asparagus under cold water to stop cooking.
Heat a frying pan and dry fry cashews until golden, turning regularly.
Halve the cherry tomatoes.
Mix asparagus and tomatoes with 3 tbsp oil and balsamic vinegar; season to taste.
Tie a sprig of rosemary to each pork medallion with kitchen twine.
Season the pork medallions to taste.
Heat the remaining oil in a pan.
Cook the pork for about 4 minutes on each side until cooked through.
Mix arugula and cashews with tomatoes; season to taste.
Serve salad with pork medallions.
Garnish with crushed pink peppercorns and a drizzle of balsamic vinegar.
Expert advice for the best results
Marinate the pork medallions for enhanced flavor.
Toast the cashews for a deeper nutty taste.
Use a high-quality balsamic vinegar for the best flavor.
Everything you need to know before you start
5 mins
Salad can be prepped in advance, but add arugula just before serving.
Arrange the asparagus salad on a plate, top with pork medallions, and garnish with peppercorns.
Serve with a side of crusty bread.
Pair with a light white wine.
A crisp white wine that complements the salad and pork.
Discover the story behind this recipe
Popular spring dish
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