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Meanwhile, add the potatoes and garlic to the pan, sprinkle with another pinch of salt and cook for 10 minutes. Add the remaining butter, thyme and bay leaf and cook 1 minute, then add the asparagus and bacon and cook, stirring, for 2 minutes. Add the red peppers and return the pork back to the pan. Cover and cook 4 more minutes.
Remove the pork and slice it into 3/4-inch-thick pieces, then transfer to a serving platter with the vegetables. Serve with more salt and espelette powder on the side.