Cut the Beiried slices into about 7 dag small medallions, season them and grill them pink on the broiler. Cook the asparagus spears in water with sugar, salt, white wine and butter until al dente, wrap 4 asparagus spears in bacon slices and grill them as well. Arrange 3 medallions on each plate, garnish with red wine juice, serve with asparagus wrapped in bacon and potato and onion loaf.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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