Halve and core the chilli peppers. Cut fine rings. (Rubber gloves recommended) Clean the strawberries and dice them with the shallots. Strawberries, shallots cubes with 2 tbsp. Chopped parsley, honey, both vinegar and 1 tbsp. Mix the truffle oil and season with salt and pepper. Peel the asparagus and cut diagonally into pieces. Remove the tendons from the pork tenderloin. Cut into 12 even pieces, wrap each with 2 slices of bacon. 1 tbsp. Heat the oil in a large pan and fry the medallions on both sides for about 2-3 minutes. Season with salt and pepper and keep warm in the oven at approx. 60 ° C. 1 tbsp. Heat the butter in a saucepan and briefly fry the wild rice in it. Pour double the amount of stock and finish cooking. 400 ml. Heat the vegetable stock with the ½ lemon in a saucepan, cook the asparagus pieces in it for about 8-10 minutes. Take the asparagus pieces out of the pot. 2 tbsp. Melt butter in a saucepan, stir in flour and sauté briefly. Take out of the stove and deglaze with the cold asparagus stock and milk. Bring to the boil while stirring constantly. Add the asparagus pieces. Refine asparagus ragout with crème fraîche, remaining parsley and season with salt and pepper from the mill. Serving: press the wild rice into a greased dish. Overturn a plate in the middle. Spread the asparagus ragout all around. Place 3 medallions on each plate in a triangle shape. Arrange the strawberry salsa in the shape of a half moon.