A culinary cousin of onions, leeks, and garlic, this vegetable’s root can grow up to 6 metres deep! Yes, we’re talking about the amazing asaparus – one of the beautiful, fresh ingredients in today’s meal. Pan-fried until al dente, asparagus spear are topped with tangy tomato, almonds & crumblings of feta. Complemented by juicy pork neck steak, drizzled with a homemade sage-infused butter, and oven-roasted beetroot.
Sage Butter Pork & Asparagus
Sage Butter Pork & Asparagus
with baby tomatoes & feta
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
UN-BEAT-ABLE
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
AL DENTE Asparagus
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Asparagus until slightly charred but al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season.
SAGE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and 30g [60g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
PERFECT PORK
Return a pan to medium-high heat with a drizzle of oil (if necessary). Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PLATE UP
Plate up the Asparagus and top with the tomatoes, the nuts, and crumble over the feta. Side with the pork, and the beetroot. Drizzle over the infused butter, and garnish with the crispy sage. Enjoy!
UN-BEAT-ABLE
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
AL DENTE Asparagus
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Asparagus until slightly charred but al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season.
SAGE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and 30g [60g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
PERFECT PORK
Return a pan to medium-high heat with a drizzle of oil (if necessary). Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PLATE UP
Plate up the Asparagus and top with the tomatoes, the nuts, and crumble over the feta. Side with the pork, and the beetroot. Drizzle over the infused butter, and garnish with the crispy sage. Enjoy!
UN-BEAT-ABLE
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
AL DENTE Asparagus
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Asparagus until slightly charred but al dente, 5-6 minutes (shifting occasionally). Remove from the pan and season.
SAGE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and 90g [120g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
PERFECT PORK
Return a pan to medium-high heat with a drizzle of oil (if necessary). Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PLATE UP
Plate up the Asparagus and top with the tomatoes, the nuts, and crumble over the feta. Side with the pork, and the beetroot. Drizzle over the infused butter, and garnish with the crispy sage. Enjoy!
UN-BEAT-ABLE
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
AL DENTE Asparagus
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Asparagus until slightly charred but al dente, 5-6 minutes (shifting occasionally). Remove from the pan and season.
SAGE BUTTER
Return the pan to a medium-high heat with a drizzle of oil and 90g [120g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
PERFECT PORK
Return a pan to medium-high heat with a drizzle of oil (if necessary). Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PLATE UP
Plate up the Asparagus and top with the tomatoes, the nuts, and crumble over the feta. Side with the pork, and the beetroot. Drizzle over the infused butter, and garnish with the crispy sage. Enjoy!
Frequently Asked Questions
What is the preparation time for Sage Butter Pork & Asparagus?
The preparation time for Sage Butter Pork & Asparagus with baby tomatoes & feta is between 25 and 45 minutes.
What is the total time required to make Sage Butter Pork & Asparagus with baby tomatoes & feta?
The total time required to make Sage Butter Pork & Asparagus with baby tomatoes & feta is between 35 and 55 minutes.
How many servings does Sage Butter Pork & Asparagus provide?
4 servings
What are the main ingredients in Sage Butter Pork & Asparagus?
Almonds, Asparagus, Baby Tomatoes, Beetroot, Danish-style Feta, Fresh Sage, Pork Neck Steak
What is the nutritional information of Sage Butter Pork & Asparagus?
Calories: 1068, Carbs: 13 grams, Fat: grams, Protein: 26.4 grams, Sugar: 2.7 grams, Salt: 431 grams
How do I prepare Sage Butter Pork & Asparagus?
ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SAGE BUTTER: Return the pan to a medium-high heat with a drizzle of oil and 30g [60g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving. UN-BEAT-ABLE: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). PERFECT PORK: Return a pan to medium-high heat with a drizzle of oil (if necessary). Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning. PLATE UP: Plate up the asparagus and top with the tomatoes, the nuts, and crumble over the feta. Side with the pork, and the beetroot. Drizzle over the infused butter, and garnish with the crispy sage. Enjoy! AL DENTE ASPARAGUS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the asparagus until slightly charred but al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season.
What should be prepared from my kitchen to make Sage Butter Pork & Asparagus?
Almonds, Asparagus, Baby Tomatoes, Beetroot, Danish-style Feta, Fresh Sage, Pork Neck Steak
How many calories does Sage Butter Pork & Asparagus have?
1068 calories
How much fat content does Sage Butter Pork & Asparagus have?
grams
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