Asparagus Salad With Pork - cooking recipe

Ingredients

2 1/4 lbs white asparagus, trimmed and sliced
3.5 oz cashews
14 oz cherry tomatoes, halved
5 tbsp oil
6-8 tbsp light balsamic vinegar
8 sprigs rosemary
8 None pork medallions
3 oz arugula
None None Pink peppercorns, crushed, to garnish

Preparation

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.
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.
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.