Pork Salad with Egg, Asparagus and Olives

Ingredients

• Pork200 g
• Egg2 count (110 g)
• Asparagus1 cup (140 g)
• Olives6 count (30 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil the eggs for 8-10 minutes. Next, remove and wait for them to cool to peel.

2. 2

   Step 2

   Meanwhile, place a pan over high heat and add salt and pepper to the pork.

3. 3

   Step 3

   Once heated, pour half of the oil and add the pork. Cook for 4-6 minutes per side over medium heat.

4. 4

   Step 4

   Lower the heat, cover and continue cooking for 5-10 minutes. Remove.

5. 5

   Step 5

   At the same time, cut off the woody ends of the asparagus and place in a pot with boiling water. Boil for 3 minutes and remove.

6. 6

   Step 6

   Place the pork, egg, asparagus and sliced olives on a plate.

7. 7

   Step 7

   Season with the remaining oil, lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork Salad with Egg, Asparagus and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.