Pork and Morel Crépinette with Corn, Plum and Avocado Salad and Roasted Asparagus

Pan-Seared Pork and Morel Crépinettes

Moderate heat renders the caul-fat wrapping and browns the surface without bursting the crépinettes. A short oven finish cooks the pork evenly while keeping the filling juicy.

Ingredients

• 4 pork-and-morel crépinettes from Fatted Calf, approximately 5–6 ounces each
• 1 tablespoon ghee

Instructions

1. Heat the oven to 425°F. Pat the crépinettes dry, keeping their caul-fat wrapping intact. They are already seasoned; do not add salt before cooking.
2. Heat the ghee in a large ovenproof skillet over medium heat. Add the crépinettes with space between them and cook undisturbed for 4–5 minutes, until golden brown underneath.
3. Turn carefully with a thin spatula and cook for another 3–4 minutes. Avoid pressing down on the patties.
4. Transfer the skillet to the oven for approximately 5–12 minutes, depending on thickness. Check with an instant-read thermometer inserted horizontally into the center; ground pork should reach 160°F.
5. Rest on a warm plate for 5 minutes before serving.

Notes

• Follow any product-specific cooking directions supplied by the butcher. If the crépinettes brown too quickly, lower the heat rather than repeatedly turning them.
• Check the current product ingredient list if gluten or other allergens are a concern.

Corn, Plum and Avocado Salad

Sweet corn and juicy, tart plums cut through the richness of the pork. Folding in the avocado last keeps distinct creamy pieces rather than turning the dressing into a purée.

Ingredients

• 4 ears sweet corn, husked
• 3 medium firm-ripe plums, pitted and cut into 3/4-inch pieces
• 2 medium avocados, cut into large chunks
• 1 small shallot, finely minced
• 2 tablespoons fresh lemon juice, plus more to taste
• 3 tablespoons extra-virgin olive oil
• 1/2 cup loosely packed basil leaves, torn
• 1/2 teaspoon kosher salt, plus more for the blanching water and to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the corn and blanch for 2 minutes, just until its color brightens. Transfer to a tray and let cool completely.
2. Combine the shallot, lemon juice, and 1/2 teaspoon kosher salt in a large bowl. Let stand for 5 minutes, then whisk in the olive oil and black pepper.
3. Cut the kernels from the cooled cobs. Add the corn and plums to the dressing and toss gently.
4. Just before serving, fold in the avocado and basil with a broad spoon. Taste and adjust with lemon juice and salt; the salad should be bright enough to balance the pork without masking the fruit.

Notes

• Use plums that yield slightly but still hold their shape when cut. Very soft fruit will collapse into the dressing.
• For the cleanest texture, dress the corn and plums shortly before serving and add the avocado at the last moment.

Roasted Asparagus

A hot oven browns the tips while leaving the stalks green and tender. A restrained lemon finish complements the salad without adding another sauce.

Ingredients

• 1 1/2 pounds medium-thick asparagus, woody ends trimmed
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh lemon juice

Instructions

1. Heat the oven to 425°F. Dry the asparagus thoroughly and toss on a rimmed sheet pan with the olive oil, salt, and pepper.
2. Arrange in a single layer with space between the spears. Roast for 10–15 minutes, turning once, until the tips are browned and the thickest stems are just tender when pierced.
3. Toss with the lemon juice just before serving. Remove thinner spears early if necessary.

Notes

• Avoid crowding the pan; trapped steam softens the spears before their tips can brown.

Overall Timing / Workflow

The salad can be mostly prepared ahead, leaving the pork and asparagus to finish together. Their shared oven temperature keeps the final cooking straightforward.

Instructions

1. 0:00 — Heat the oven to 425°F and bring the corn water to a boil. Trim the asparagus and prepare the salad dressing.
2. 0:10 — Blanch the corn and spread it out to cool. Cut the plums and pat the crépinettes dry.
3. 0:20 — Start searing the crépinettes. Cut the corn kernels from the cobs and toss with the plums and dressing.
4. 0:28 — Put the asparagus in the oven. Once both sides of the crépinettes are browned, transfer their skillet to the oven as well.
5. 0:35 onward — Check the pork temperature and asparagus texture independently; remove each when ready. Rest the pork for 5 minutes.
6. During the rest, cut and fold the avocado and basil into the salad, finish the asparagus with lemon, and plate.

Plating

Keeping the three components distinct preserves the salad's freshness and the crépinette's browned surface.

Instructions

1. Place one rested crépinette on each plate.
2. Arrange the asparagus in a loose bundle beside it, with the browned tips visible.
3. Spoon the corn salad alongside, distributing the plum and avocado chunks evenly. Keep excess dressing off the crépinette.

Leftover Path

Separate storage keeps the cooked pork and asparagus useful without sacrificing the fresh salad's texture.

Instructions

1. Refrigerate leftovers within 2 hours in separate airtight containers. Use the cooked pork and asparagus within 3–4 days; eat the dressed avocado salad by the next day for best quality.
2. Reheat the crépinettes in a covered baking dish at 325°F with a small splash of water until their centers reach 165°F.
3. Serve the asparagus cold, or warm it briefly near the end of reheating the pork. Keep the salad cold and refresh it with a little lemon juice if needed.
4. For another meal, slice the reheated crépinette and serve over chopped asparagus with the remaining corn salad alongside.