Peel the lower third of the asparagus stalks with a peeler and blanch the stalks in steam for 5 minutes so that they are no longer hard, but still retain some “bite”. Then rinse cold and dry on paper towels. Heat 1 tablespoon butter in a large pan and toss the asparagus in it over low heat. Season with a pinch of sugar and a little salt. Finely dice the shallot and a clove of garlic. Heat 2 tablespoons of olive oil in a saucepan and sweat the cubes until translucent. Add the chunky canned tomatoes, stir briefly, put in the tomatoes on the vine with greens and 2 sprigs of rosemary. Stew with the saucepan closed and low heat for about 15 minutes. Fish out the rosemary sprigs and season the sauce with a pinch of sugar, pepper and salt. Take the steaks out of the refrigerator about an hour before frying so they can reach room temperature. Wrap with bacon slices and tie with kitchen twine. Heat a pan, add 2 tablespoons of olive oil, 3 pressed garlic cloves and 2 sprigs of rosemary and sear the steaks vigorously on both sides for about 3 minutes. Put the pan in the oven preheated to 80 ° C and let it rest for about 10 minutes. Then season with salt and pepper. Arrange the steaks with the asparagus and the braised tomatoes on plates, add the tomato sauce and decorate with chives. Small, new potatoes, rice or pasta are suitable as additional side dishes.
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