For the pork medallions, cut the pork lung roast into slices about 5 cm thick and pepper. Wrap with bacon and sear on all sides in a pan. Then layer in a baking dish.
In the meantime, cook the peeled asparagus. When cooked, lift the asparagus out of the water and spread on top of the pork lung roast.
Add grated Parmesan cheese on top and bake in the oven at 200 degrees until the cheese is brown.
Arrange the pork medallions and serve.
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