BAKED ASPARAGUS WITH FETA AND PORK SCOTCH FILLET WITH SAGE AND GARLIC BUTTER SAUCE


Love asparagus, and when they are in season, you can buy them quite cheaply - $1 a bunch! This recipe is yummy! From the cookbook 'Fresh + Fast'.

This pork recipe is a version of two recipes, one from Jamie Oliver and the other is a traditional Italian recipe called Saltimbocca a la Romana. My recipe is a mixture of the two.

PORK WITH SAGE AND BUTTER SAUCE

INGREDIENTS:
4-6 pork scotch fillets (or 1 pork fillet butterflied and cut into small portions)
6 garlic tooth, finely sliced
15 sage leaves (if they are small, less if they are big)
15 - 20 g butter
150 ml white wine
salt and pepper
olive oil

METHOD
Season the fillets with salt and pepper and fry them in a non-stick frypan with a bit of olive oil. When lightly brown transfer to an ovenproof serving dish and keep in the oven (while the asparagus are cooking).

Add the butter to the frypan and when melted, add the garlic and the sage. Make sure you stir the garlic so that it doesn't burn. Cook until lightly brown. Add the wine and cook until it has reduced by half.

Pour on top of the pork fillets and serve immediately.

Serves 2

BAKED ASPARAGUS WITH FETA

INGREDIENTS:
32 asparagus spears
2 Tbsp olive oil
10 mint leaves
a handful of Italian parsley leaves
1 Tbsp lemon juice
1 tsp grated lemon zest
50 g Bulgarian feta cheese (or any feta)

METHOD
Preheat grill to 200C.
Trim the asparagus of any woody stems, brush with the oil and season with freshly ground black pepper.
Place the stems in a single layer on a baking tray and roast turning occasionally for about 10 minutes or until tender and slightly darkened.
Season with sea salt.
Arrange on a serving platter with the mint and parsley leaves.
Crumble the feta cheese over the top.
To finish, combine the lemon juice and zest and spoon over the asparagus.

Serves 4

Comments