INGREDIENTS

INSTRUCTIONS

7
Cut away bottom 1/2 inch from the asparagus. Trim away thorny ends
from the asparagus using a peeler. Cut off bottom 5 inches from half
of the bunch and julienne. Place asparagus strips in boiling water  for
30 seconds, immediately remove to a bowl of ice water and set  aside
for later use.  Take 4 tablespoons of butter and dice into 1/2 inch
cubes. Toss in  with flour to coat, remove from flour and refrigerate
to keep chilled.  Remove shells from the pistachios and chop coarsely.
Set aside.  Add remaining 2 tablespoons of butter to medium sized saute
pan over  medium-high heat to melt and get good and hot. Add pork and
cook  completely while browning nicely, turning once. Make sure the
meat is  fully cooked. Remove meat to warmed oven.  (Now is the time to
add all remaining asparagus to boiling water for 3  minutes and serve
hot with a little melted butter.)  Combine chicken broth and wine and
add to hot pan used to cook the  meat. Stir up browned bits. When
liquids are boiling, add cold  butter, about 1 tablespoon at a time.
Using wire whisk, stir  vigorously until butter melts and is combined
with sauce. Repeat in  stages until all butter is used. The sauce
should now be thickened  nicely.  Add julienned asparagus to the hot
sauce in one portion of the saute  pan to heat.  Serve one medallion
with plenty of sauce to cover along with julienned  asparagus on one
side of the top of the meat. Sprinkle about 2  tablespoons of the
chopped pistachios over the other side.  I served this with sauted
potatoes and chives. Please let me know if  you try it.  Posted to
EAT-L Digest  by Jim Cole <jcole@IDULAB.GOV> on Mar 2, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 182
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 2521.1mg
Potassium: 1510mg
Carbohydrates: 22.2g
Fiber: 8.3g
Sugar: <1g
Protein: 16.1g