Sweet pepper paste
Salt and pepper to taste
Season the meat and fry with garlic, sweet pepper paste and white wine and add pepper. Once done, set the meat aside. Add the bread, softened in lukewarm water to the frying fat and add the cooked asparagus. Cook over a low heat, stirring constantly until you achieve a firm consistency. When ready, serve with the fried meat around the outside. Serve with a full-bodied Alentejan wine, preferably Adega de Borba Reserva.
Note: The sweet Pepper paste contains salt. Bear this in mind when seasoning the meat.