Asparagus & Grilled Pork Cutlet Salad with Chimichurri & Cashews

Ingredients

• 3 to 4 large Quebec pork cutlets, 150 g (5 oz.) each, 6-mm (¼-in.) thick
• 1/3 cup 80 ml cashews (optional)
• 2 bunches asparagus, trimmed
• 1/4 cup 60 ml olive oil
• 1 1/2 tbsp. 22.5 ml red wine vinegar
• Salt and pepper, to taste

Chimichurri

• 1 bunch fresh cilantro
• 1 bunch fresh parsley
• 1 bunch fresh basil
• 1/3 cup 80 ml olive oil
• 1 juice of lemon
• 1 clove garlic, peeled
• 1 tbsp. 15 ml red pepper paste (sambal oelek)