Pork Medallions with Wild Garlic Asparagus

Peel the asparagus and cut off the ends. Cook the asparagus in boiling salted water with 1 teaspoon butter until al dente. Then drain through a sieve and cut the asparagus into 4cm long pieces. Season the pork medallions with salt and pepper. Heat the oil in a pan and fry the medallions in it for about 5 minutes on both sides. Put warm. Wash the wild garlic, dry and cut into strips. Sauté the asparagus and wild garlic in the frying fat, then remove. Deglaze with stock. Let the liquid reduce a little. Stir the rest of the butter into the sauce. Put the asparagus and wild garlic back into the sauce. Arrange the medallions on plates and serve the asparagus with wild garlic and sauce