June 18 was our first CSA pick-up EVER. It was rather exciting seeing all these buckets of fresh vegetables. Everyone had a selection of veggies to pick out. And I stood there thinking, I must be way over my head thinking I can cook all this vegetable for an entire week.
I had recently just gone to the Farmer’s Market in Socrates Sculpture Park just 4 days ago and the refrigerator is packed with an unbelieveable amount of vegetables. For a vegetarian, that must be great. But I love meat so I was a bit shocked by the amount of vegetables I’ll be eating.
For this salad, I wanted a very spring taste with some “meatyness”. Thus I served the salad with pork and stir fried asparagus in the pork fat. I know that sounds gross but it’s actually quite good.
Ingredient for salad
- 2 Beetroots plus their leaves, sliced
- 1 cup of mixed spring greens (I used chards because of its pretty stem colors)
- 3-4 grape tomatoes, sliced
- 5-6 jasmine flowers
- balsamic vinegar, to dress
Ingredient for pork
- 10 asparagus, cut
- 2-3 porkloins
- olive oil, 1 tbsp to cook
- salt, for taste
1. Clean all the veggies and mix well. Set aside.
2. Heat wok on medium high with olive oil. Add pork loins with some salt. Don’t overcook the meat. I like pork a bit soft so it’s ok if it’s slightly pink. Just not oozing pork.
3. Take the pork out and cook asparagus in the salt and fat of the pork.
4. Serve veggies and pork and asparagus with some balsamic vinegar.
