Pork Marsala with Green Asparagus
Peel bottom third of the asparagus and remove the tough ends. Cook asparagus in lightly salted water for 8-10 minutes.
Peel shallots and cut into wedges. Dice tomatoes into small pieces. Heat olive oil in a pan. Add shallots and tomatoes and sauté briefly. Deglaze with Marsala and beef stock and bring to a boil. Season with salt and pepper. Add pork slices and simmer for 5 minutes.
Drain asparagus and arrange with the pork slices on warmed plates. Bring the Marsala liquid to a boil over high heat and cook until slightly reduced. Pour over the pork slices. Drizzle asparagus with truffle oil and serve.