Peel the white asparagus whole, the green asparagus only the lower third and cut diagonally into pieces.
Bring the stock, sugar and butter to the boil, add the white asparagus first and then the green asparagus after 5 minutes and cook for a further 5-10 minutes, depending on the thickness of the spears.
Pat the pork tenderloin dry, cut into eight thick slices, season them with pepper, wrap each with a slice of bacon.
Fry in heated oil, then remove and keep warm.
In the meantime, peel and finely dice the shallots and sauté in the remaining frying fat.
Add the mascarpone, Prosecco and 100 ml asparagus stock, heat through and reduce slightly if necessary.
Add the asparagus to the sauce, season with salt, pepper and tarragon and serve with the fillets garnished with tagliatelle and tarragon if desired.
Preparation Tip:
If available, also use purple asparagus. This makes a particularly visually appealing effect. Instead of pork tenderloin, beef steaks also fit quite well.
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