Pork with Creamed Asparagus

It was Friday…

What should we do for Saturday’s lunch, a pork leg calls my attention, the main ingredient is chosen, Cristina so suggest some creamed asparagus as side, and it just works perfectly…

You will need:

---> For the pork

• 1 piece of round pork leg
• Peppers pasta
• Garlic pasta
• Chilli pasta
• 1 onion, cut into slices
• Dry oreganos
• Dry basil
• Salt
• Black pepper
• White wine (enough to cover the pork by half)

---> For the asparagus

• +/- 300g (0,66lb) wheat bread from de previously day or older
• 6 asparagus
• 1tbsp of olive oil
• 2 crushed garlic cloves
• 1 bay leaf
• 2 eggs
• Salt

How to do the pork:

1) Season the pork with the garlic pasta, peppers pasta, chilli pasta, salt, sliced onions, dry oreganos, dry basil, black pepper and the white wine. Allow it to marinate overnight;

2) Pre-heat the oven at 200ºC (392ºF);

3) Heat a drizzle of olive oil on a skillet and seal the pork, by sealing it you ensure that all the juices stay inside. Seals consists in slightly fry the outside area of the pork, leaving the interior “rare”.

4) Reserve the fat obtained in the sealing process;

5) Place the pork in an oven tray, pour in the marinated juices, and cook it for 40 minutes at 200ºC (392ºF)

6) If you can add a rack to your tray, place the pork in the rack (without touch the juices) and leave the pork for more 5 minutes in the oven;

7) Change the oven to grill and add it more 5 minutes;

8) It’s done. Just wait 5 minutes before starting to slice the pork (let the magic juices work).

How to do the creamed asparagus:

1) Boil the asparagus for 5 minutes (just enough water to cover the asparagus);

2) Reserve the asparagus, use the cooking water to soak the bread;

3) Chop coarsely the asparagus;

4) Make a sauté with the olive oil, garlic, bay leaf and the fat from the pork sealing;

5) Pour the chopped asparagus into the sauté;

6) Add the soaked bread into the asparagus sauté;

7) Mix everything and if it still as some water, allow it to evaporate;

8) Pour in the eggs and mix energetically bringing it to a simmer.  

Combine both, the pork and the asparagus, and serve with a god southern Portugal red wine.