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Level
very easy
Marinate Time
15 min
Prep Time
10 min
Total Time
30 min
Serves
4

Ingredients

1 lb
bunch asparagus, trimmed
500 g
¼ cup
canola oil, divided
60 mL
2 tbsp
rice vinegar
30 mL
1
clove garlic, minced
¼ tsp
hot pepper flakes
1 mL
1
pork tenderloin (1 lb/500 g), cut in 1-in. (2.5-cm) cubes
2 tbsp
soy sauce
30 mL
1 tbsp
hot sauce
15 mL
2 tsp
brown sugar
10 mL
⅓ cup
crumbled goat cheese
75 mL
4
wooden skewers, soaked

Directions

Step 1
With vegetable peeler, shave asparagus lengthwise into paper-thin strips. In large bowl, toss shaved asparagus with 2 tbsp (30 mL) oil, vinegar, garlic and hot pepper flakes. Let stand 15 min.
Step 2
Meanwhile, toss pork with remaining oil, soy sauce, hot sauce and brown sugar. Thread onto skewers.
Step 3
Place pork skewers on grill preheated to medium-high. Cook 8 to 10 min. or until just cooked through.
Step 4
Divide asparagus onto 4 plates. Remove pork from skewers and place on asparagus salad. Sprinkle with goat cheese to serve

Tip

To shave asparagus, lay spear on work surface, holding by cut-end. Use vegetable peeler to slice off "ribbons", shaving towards the tip. About half-way through thickness, turn spear over to shave other side.

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Nutrition Facts

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
310
Fat:
20
Saturated Fat:
4
Carbs:
6
Fibre:
1
Sugar:
4
Cholesterol:
65 mg
Protein:
26
Sodium:
460 mg
Potassium:
0