- Marinate Time
- 15 mins
- Prep Time
- 10 mins
- Total Time
- 30 mins
- 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.
Nutrition Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 310
- Fat:
- 20 g
- Saturated Fat:
- 4 g
- Carbs:
- 6 g
- Fibre:
- 1 g
- Sugar:
- 4 g
- Cholesterol:
- 65 mg
- Protein:
- 26 g
- Sodium:
- 460 mg
