Asian fillet wrapped in bacon with pan-fried asparagus

Ingredients for 4 servings:

• 1 kg asparagus, green
• 40 g ginger
• 2 garlic cloves
• 2 chili peppers
• 2 pork fillets (300 g each)
• salt and pepper
• 10 slices of bacon
• 3 tbsp oil
• 5 tbsp chili sauce, sweet
• 2 tbsp sesame oil
• 2 tbsp sherry

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Wash the asparagus and trim the ends. Cut the asparagus diagonally into not too thick slices. Peel and finely chop the ginger. Peel the garlic and cut into thin slices. Deseed and finely chop the chilies. Preheat the oven to 150°C (130°C fan oven). Pat the meat dry, season with salt and pepper, and wrap it in the bacon slices. Heat 2 tablespoons of oil in a pan. Brown the meat on all sides for about 5 minutes, remove and place in an ovenproof dish. Deglaze the pan with 5 tablespoons of water and 3 tablespoons of chili sauce and bring to a boil. Brush the meat with the sauce and finish cooking in the hot oven for about 15 minutes. Add the sesame oil and 1 tablespoon of regular oil to a wok or frying pan and heat. Fry the asparagus for about 4 minutes. Add the ginger, garlic, chili, and sherry and fry for another 2 minutes. Season the asparagus with salt and pepper. Remove the fillets and slice them. Serve the asparagus and meat together and drizzle with the remaining chili sauce. Serve with rice.