The Grand Asparagus & Pork Cure for the Languid Soul
aka Asparagus and Pork Rashers in Creamy Feta Sauce
A Victorian‑style remedy that cures both hunger and melancholy in one comforting bowl.
28minutes
620kcal / serving
2serves
Easydifficulty
no shops were harmed
Ingredients
200 gasparagus
4pork rashers
100 gfeta cheese
150 mlmilk
30 gflour
1 tspmixed herbs
to tastesalt
to tasteblack pepper
38gprotein
22gcarbs
42gfat
≈ 620 kcal each, don't quote us
Method
Trim the asparagus and cut into 2‑cm pieces. In a skillet over medium heat, crisp the pork rashers until golden, then set aside on paper towel.
In the same pan, add a splash of water (no fat needed) and toss in the asparagus; sauté 4‑5 minutes until just tender.
Sprinkle the flour over the vegetables, stir quickly, then whisk in the milk to create a smooth sauce. Bring to a gentle simmer.
Crumble the feta into the sauce, stirring until it melts into a silky, tangy glaze. Return the pork rashers to the pan, heat through, and season with mixed herbs, salt and pepper.
Check pork temperature with a probe – it should reach at least 71 °C for safety. Serve immediately on a warm plate.
Pat the pork rashers dry before searing; moisture is the enemy of a crisp bite!
Goes rather well with A slow‑motion reel of classic black‑and‑white silent film.