3/4 pound pork neck fillet, rolled and tied
Espelette powder or hot paprika, for sprinkling
2 tablespoons olive oil
4 sprigs fresh thyme
2 bay leaves
3 1/2 tablespoons butter
1/2 pound small potatoes, unpeeled and halved
1 clove garlic, diced
12 stalks asparagus
2 ounces smoked bacon, diced
2 roasted long red peppers, julienned
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