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.