Mini Pork Wrapped Asparagus

Mini Pork Wrapped Asparagus

Servings: 2               Preparation: 10min            Cooking: 10min

 

One great way to serve asparagus is by wrapping them in pork loin. Many recipes use pork belly or beef, but by using savory pork loin that has low fat, you can still get a delicious taste while not overpowering the flavors of the asparagus. Adding our YAMASA Soy Sauce to this dish creates a wonderful burst of umami that will instantly make you come back for seconds!

Ingredients

  • 4 slices (approx. 100g) of thinly sliced Pork loin (or Bacon)
  • 4 asparagus spears
  • A (Sauce)
  • 2 tablespoons of REGULAR SOY SAUCE (Alternative Organic Tamari, Less Salt soy sauce)
  • 2 tablespoons of “Sake” (rice cooking wine or white wine)
  • 1 teaspoon of Sugar
  • 1/2 teaspoon of Vegetable oil

 

Instructions

  1. Trim asparagus. To separate the hard unwanted stem from the tender stem, grab several spears at once, grasping the stems in one hand and the bottoms in the other then snap.
  2. Spread a slice of pork, and roll a spear of asparagus diagonally, slightly exposing the top and the bottom of the asparagus. Make 4 rolls.
  3. Pour vegetable oil in a frying pan over medium heat and cook STEP 2.
  4. Turn the rolls over as you need until browned. Coat the Wrapped Asparagus with “A (Sauce)” and coat the rolls while cooking in pan. Slowly lower the heat after adding the “A (Sauce)”. Cut the rolls into easy-to-eat size, and serve.

 

 

Mini Pork Wrapped Asparagus
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One-pan Salmon with Roast Asparagus

One-pan Salmon with Roast Asparagus

Prep: 20 mins              Cook: 50 mins                Easy                 Serves 2

 

 

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

 

Nutrition: Per Serving

kcal 483      fat 25g       saturates 4g        carbs 34g       sugars 6g         fibre 3g        protein 33g         low in salt 0.24g

 

Ingredients

  • 400g new potato, halved if large
  • 2 tbsp olive oil
  • 8 asparagus spears, trimmed and halved
  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 salmon fillets, about 140g/5oz each
  • handful basil leaves

 

Method

  • STEP 1

    Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

  • STEP 2

    Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

     

 

One-pan Salmon with Roast Asparagus
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One-pan Salmon with Roast Asparagus
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