Pork Chops with Asparagus and Nectarine Salad

For the nectarine and tomato salad: Rinse the nectarines, cut in half, pit and then cut into small cubes. Rinse the tomatoes, cut in half, remove the seeds and cut into small cubes. Toss the nectarines and tomatoes with the lime juice, lime zest and parsley. Set aside.

For the asparagus: Rinse the asparagus, trim, cut off the woody ends and cook in boiling salted water for about 15 minutes. Shock in ice water and drain.

Melt 2-3 tablespoons butter in a large frying pan and then drizzle over the asparagus.