Petit Tender Medallions with Chimichurri Sauce & Grilled Asparagus

Ingredients

• 1 LiberTerre Petit Tender (about 13 oz/360 g)
• 1/2 tsp (2 mL) each salt and freshly ground pepper
• 1/2 cup (125 mL) fresh parsley
• 1 tbsp (15 mL) red wine vinegar
• 1 clove garlic
• 1 shallot, chopped
• 1/4 tsp (1 mL) dried oregano
• Pinch hot pepper flakes
• 1/4 tsp (1 mL) each salt and freshly ground pepper
• 3 tbsp (45 mL) extra-virgin olive oil
• 1/2 lb (250 g) mini purple Peruvian potatoes, halved
• 2 tbsp (30 mL) grated Parmesan cheese
• 1 tbsp (15 mL) olive oil
• 2 tsp (10 mL) dried basil
• 1/2 lb (250 g) asparagus, trimmed
• Pinch each salt and freshly ground pepper
• 1 tsp (5 mL) lemon juice