If you’re stuck for time this one is ready in 20 minutes.
- 2 Pork Shoulder Steaks
- 8 Asparagus Spears
- ½ Red Onion
- 50ml Double Cream
- 1 Beef Oxo Cube
- Black Pepper
Heat your oven to its highest setting. Slice the onion finely and then sprinkle on top of the asparagus in a roasting tin. Drizzle with oil and roast for about 10 minutes.
Heat a heavy bottomed pan and add a little oil, season the pork steaks and fry on both sides until crispy. In a small saucepan mix the cream, Oxo and a generous amount black pepper together, bring to the boil stirring continuously, and then remove from the heat. Finally plate up the asparagus and pork and drizzle over the sauce.