Pork Braised in Milk

I love Pork Braised in Milk. The milk curdles and becomes a flavorful gravy as it condenses and blends with the natural fluids from the pork. This is a super easy dish and the leftovers make great sandwiches. We served the pork over Polenta with the thickened milk / pork gravy on top. Yum! You can get the recipe from our blog of: October 17, 2011. Click the date to get the recipe.

We started with an Asparagus Salad from a new recipe we found in The New York Times. I never would have thought of a Strong Mustard Vinaigrette over the Asparagus, but it is a great recipe.

Asparagus With Mustard Vinaigrette

New York Times

Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.

INGREDIENTS

1-½         pounds large or medium asparagus

4         large eggs

1         small shallot, finely diced

2         tablespoons red wine vinegar

Salt and pepper

2         tablespoons Dijon mustard

¼         cup extra-virgin olive oil

1         tablespoon finely cut chives

PREPARATION

1.   Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.

2.   Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.

3.   Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.

4.   In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.

5.   To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.