Pork Supreme with Asparagus

• 10 ounces frozen cut asparagus
• 1/4 cup water
• 1 tablespoon margarine
• 6 (4 ounce) pork cutlets   #27185
• 1/4 teaspoon crushed garlic   #05225
• 1/4 pound cooked shrimp #43132 (peeled and deveined)
• 2 ounces hollandaise sauce   #02677

• Place the water and asparagus in a saucepan, and bring to a boil over medium heat.
• Cook covered 5 minutes. Remove cover and cook 1 or 2 minutes, until tender.
• Drain and set aside, but keep warm. Melt the margarine in a skillet over medium-high heat.
• Cook the pork cutlets 2 to 3 minutes on each side, or until browned and no longer pink on the inside.
• Remove pork and set aside. Add the garlic and shrimp to the already heated skillet.
• Cook over medium-high heat 1 or 2 minutes, stirring constantly until the shrimp is heated through.
• Prepare hollandaise sauce.
• Place each pork cutlet on a plate.
• Top with the asparagus and shrimp.
• Spoon hollandaise sauce over all.

*You can substitute the pork for a chicken breast and serve on a bed of rice pilaf.