1 tablespoon of salt
1 teaspoon of oregano
4 cloves of garlic, minced
1/2 teaspoon of sweet marjoram seeds
1.2 kg Peruvian breast, boneless and skinless
For the glaze
2 cups of frozen cherries (220g)
1/2 tablespoon of cornstarch
3 tablespoons of balsamic vinegar
1/2 teaspoon of salt
To serve with
24 fresh asparagus spears (110g)
2 cups of water (480ml)
1/2 teaspoon of salt
1 tablespoon of salt
1 teaspoon of oregano
4 cloves of garlic, minced
1/2 teaspoon of sweet marjoram seeds
1.2 kg Peruvian breast, boneless and skinless
For the glaze
2 cups of frozen cherries (220g)
1/2 tablespoon of cornstarch
3 tablespoons of balsamic vinegar
1/2 teaspoon of salt
To serve with
24 fresh asparagus spears (110g)
2 cups of water (480ml)
1/2 teaspoon of salt
Bring 2 liters of water to a boil in a large pot
In a small bowl, combine the salt, oregano, garlic, and sweet marjoram seeds
Season the Peruvian breast with this mixture
Wrap it well in aluminum foil several times
Place it in the boiling water and wait for it to return to a boil
Reduce heat, cover, and simmer for 1 hour
Let it cool down
Unwrap the Peruvian breast, slice it thinly, and place it on a serving plate. Reserve
Prepare the glaze: In a medium pot, combine all ingredients (reserve 1/4 cup of cherries)
Simmer over medium heat, stirring constantly, until the mixture thickens slightly (about 8 minutes)
Add the reserved cherries and stir to combine
Let it cool down
Prepare the accompaniment: In a medium pot, bring the asparagus to a boil in water with salt
Cover and simmer until tender (about 5 minutes)
Drain and let it cool down
Glaze the Peruvian breast slices and serve with the asparagus.
