The (washed) asparagus only needs to be peeled in the lower third, as it is inherently more tender than the better-known white asparagus. Finally, cut off the woody ends and cut the bars diagonally into thirds. Chop or thinly slice the garlic, slice the peppers, slice the shallot and quarter the tomatoes.
Meanwhile preheat the oven to about 80-90 degrees. The steak is washed and patted dry with kitchen paper. Any fat edges are half as wild, but may be incised so that the meat does not contract in the places. Heat the rapeseed oil in a pan. Now put the meat in it and let it roast for about 2.5-3 minutes (a splash guard that can be attached is recommended, as there is a lot of fat splatter). Now turn the meat, avoiding any sharp objects that could damage the meat. A nice crust should have formed. Pepper and salt the meat on the finished side and fry again for the same time. Then place the meat on double aluminum foil, salt and pepper the other side, add the sprig of rosemary and close the aluminum foil tightly. Put it in the oven and let it rest for about 12 minutes.
If necessary, enrich the frying fat with a little olive oil and fry the asparagus over medium heat until it is lightly browned. One after the other, add the peppers, garlic and shallots, then reduce the heat by one level, add the tomatoes and caramelize everything with the powdered sugar. Add the balsamic vinegar and let everything steep a little longer. You can choose to pour the resulting gravy from the aluminum foil or a little herb butter over the steak.
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