Asparagus and pork tenderloin Belgian salad | Salad recipe

Ingredients

• 454 g (1 pound) of trimmed apsragus
• 454 g (1 pound) of pork tenderloin
• 15 ml (1 tablespoon) of butter
• 15 ml (1 tablespoon) of olive oil
• Salt and pepper
• Endive leaves
• 125 ml (1/2 cup) of pine nuts, roast in the oven at 400°F (200°C) for 3 to 4 minutes, brushed with a bit of olive oil
• Cherry tomatoes sliced in halfs