Roast pork neck with asparagus cream: a refined and tasty main course
A triumph of flavors for your tables
The roast pork neck with asparagus cream is a refined and tasty main course, perfect for impressing your guests. The tender and juicy pork pairs perfectly with the delicacy of the asparagus cream, creating a truly irresistible combination of flavors. This dish is ideal for a Sunday lunch or a family dinner, but also for a special occasion. It is not difficult to prepare, but the result is truly spectacular.
A rich and nutritious main course
The roast pork neck with asparagus cream is a rich and nutritious main course. Pork is a good source of protein, while asparagus provides important vitamins and minerals for our body. The asparagus cream also makes the dish even creamier and more flavorful.
Tips for preparation
To prepare the roast pork neck with asparagus cream, it is important to use quality pork. The meat should be marinated for at least a couple of hours before being baked. For the asparagus cream, you can use fresh or frozen asparagus.
If you don’t have time to prepare the asparagus cream at home, you can use a packaged asparagus cream.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 793.52 (Kcal)
- Carbohydrates 6.75 (g) of which sugars 2.65 (g)
- Proteins 51.07 (g)
- Fat 62.59 (g) of which saturated 19.40 (g)of which unsaturated 29.01 (g)
- Fibers 2.23 (g)
- Sodium 3,921.46 (mg)
Indicative values for a portion of 380 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs pork neck
- 3 cloves garlic
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 cup dry white wine
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 1.1 lbs asparagus (fresh)
- 1 onion (small)
- 1 potato (medium)
- 2 cups vegetable broth
- cup fresh cream
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- Baking Trays Candy 42807319 Enamelled Baking Tray, Original Accessory, Support Tray, Rectangular, Enamelled, 14.57×17.52×1.18 inches, Black
- Blender Moulinex Blendeo + Electric Blender, 450 W, 1.5 L, Chopper with 2 Speeds, Pulse Function and Ice Crusher, Smoothie Blender, Duraforce Label and Measuring Cap, White, LM2C01
- Pot Lagostina Every Deep Casserole Ø 8.66 inches in 18/10 Stainless Steel with Lagoseal Plus Base, Satin Exterior and Large Handles, Suitable for All Heat Sources, Including Induction
Steps for roast pork neck with asparagus cream
Meat Preparation: The meat is marinated a couple of hours beforehand with aromatic herbs and spices, such as sage, rosemary, black pepper, garlic, and oil. This gives the pork neck an intense and bold flavor. Preheat the oven to 356°F. Rub the pork neck with salt and pepper, then make small cuts on the surface and insert pieces of garlic and rosemary. Browning: In a large skillet, heat some extra virgin olive oil. Brown the pork neck on all sides until well browned.
Oven Cooking: Transfer the pork neck to a baking dish. Add the white wine, a few sprigs of rosemary and thyme. Cover with aluminum foil and bake for about 1 and a half hours, occasionally basting with the cooking juices. Finishing: Uncover the meat and cook for another 20-30 minutes, or until the pork neck is well browned and cooked through. Let the meat rest for a few minutes before slicing.
Asparagus Preparation: Clean the asparagus by removing the woody part of the stem and cutting them into pieces. Sauté: In a pot, sauté the chopped onion with a drizzle of extra virgin olive oil until soft and transparent. Add the asparagus and the peeled and diced potato. Sauté for a few minutes. Pour in the vegetable broth and let cook over medium heat for about 20-25 minutes, until the vegetables are tender
Transfer everything to a blender and blend until smooth. Add the fresh cream, salt, and pepper, and blend again to combine. Return the cream to the pot and heat over low heat, stirring, for a few minutes.
Slice the roast pork neck thinly. Place a few tablespoons of asparagus cream on the plate and arrange the slices of roast pork neck on top. Garnish with a drizzle of extra virgin olive oil and, if desired, some sautéed asparagus tips
Variations of roast pork neck with asparagus cream
Variations of roast pork neck with asparagus cream
There are several variations of this recipe. You can flavor the pork neck with aromatic herbs, such as rosemary, sage, and thyme. You can also add a pinch of nutmeg or black pepper to the asparagus cream.
With a little creativity, you can create your own personalized version of this delicious dish.
FAQ (Frequently Asked Questions)
How to cut asparagus for roast pork neck with asparagus cream?
The asparagus needs to be cleaned and cut into pieces. The asparagus cream can be prepared in advance and stored in the refrigerator for a couple of days.
