Pork Scaloppine with Lemon Asparagus
Ingredients
- 1 1/2 pounds asparagus, trimmed
- 1 tablespoon olive oil
- 1 tablespoon plus 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 shallot, thinly sliced
- kosher salt and black pepper
- 1 tablespoon unsalted butter
- 1 1-pound pork loin, cut into 8 cutlets, then pounded to 1/8 inch thick
- 1 cup chicken broth
- 1 tablespoon lemon zest
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