We have a visitor this week who isn't really keen on eating his vegetables, so I try a bit to make them a featured part of our meals. In The 30-Minute Cook, I found Escalope of Pork with Asparagus and Cheese, which sounded especially promising because I recently bought some pork scallops on sale and they were in the freezer wanting to be used.
Slater apparently has a soft spot for canned asparagus, which I find pretty disgusting. I couldn't see what the big deal was about asparagus until I was served some fresh from the garden. There's a world of difference, and all for the better. This week at the shop there were only white asparagus. We usually prefer green and they would certainly make this a more colorful dish.
The pork scallops are beaten out to about 1/4" (if they're not already that thin), then dipped in flour and fried in olive oil and butter for a few minutes on each side. They're then laid on a baking sheet, topped with the asparagus (canned ones drained or fresh ones steamed) and some grated cheese (your choice—I used comté, which I usually have in the freezer), then popped under the grill for a few minutes. While the cheese in melting, make a bit of pan sauce by deglazing the pan with Marsala. (I didn't have any so used the evening's red wine.)
I didn't have as much cheese as Slater asks, but it was more than enough. He definitely likes his cheese.
Check this week's I Heart Cooking Clubs to see what veggie treats other folks are cooking up.