Chicken and Asparagus Bundles

INGREDIENTS
12 to 16 thin asparagus spears, trimmed
1/4 cup water
1 sheet frozen puff pastry, thawed according to package directions
4 tsp. chopped fresh herbs (such as basil, rosemary and thyme)
1 cup shredded rotisserie chicken
1/2 cup small cubes Smoked Gouda Cheese

DIRECTIONS
1. Preheat oven to 425°F and line a baking sheet with parchment paper; set aside.
2. Place asparagus in a small dish with 1/4 cup water; microwave on HIGH for 1 minute, then drain.
3. Unfold pastry and cut into 4 equal pieces; place on prepared sheet.
4. Top each pastry piece with equal amounts of herbs, chicken, asparagus and cheese, in that order. Fold in 2 points of each pastry bundle and press to seal.
5. Bake for about 16 to 18 minutes or until pastry is golden brown.

NOTE: You can substitute the rotisserie chicken for 2 baked chicken breast.

Lime cilantro pork

2 pork small tenderloins
1/4 cup lime juice (fresh is best)
2 tbsp lemon juice
1/8 cup soy sauce
1/2 cup cilantro chopped
2-3 tbsp sugar
1 pinch crushed red pepper flake
5 cloves garlic chopped
1/2 cup white or yellow onion chopped
Salt and pepper
1/8 cup olive oil

Preheat oven to 360. Combine all ingredients (reserve salt) in food storage bag and marinate for about 20 minutes. Remove pork from bag and place on baking sheet. Season with salt and pepper and bake for 40 minutes or until no longer pink in the middle. In small saucepan boil marinade for five minutes and then reduce heat to medium low and allow it to reduce until thickened. At this point you will want to check your marinade for tartness. You may need a little more sugar or a little more lime depending on your taste. Allow pork to rest for about 5 minutes and then carve. Top with sauce and serve.

Sorry I totally forgot to take a picture of it plated, but you get the idea.