Remove the “silver skin” from the pork fillet and any sinew and discard
Lay a large sheet of cling-film on the board and place the pork filet on top, season well with salt and pepper and pick some thyme sprigs over the pork
Roll the pork in the cling-film and pinch each end and continue to roll until a tight sausage is formed
Tie a knot in one end and roll the open end a little more and tie the other end, cut off the excess cling-film
Place the pork on a perforated tray and into the oven steam setting 60 degrees for 50 mins
Slice the asparagus in half lengthways and set aside
In a small mixing bowl place sliced onion and fennel, cut the apple into matchsticks and also add to the bowl
Pick some thyme tips and fennel fronds and add to the bowl with some radish leaves
Lightly season the salad and dress with a little olive oil and set aside
Once the pork is cooked remove from the oven and change the temperature to 100 degrees
Place a frypan over medium heat and place the asparagus in the perforated tray and in the oven for 5 mins
Unwrap the pork and pat dry on paper towel, add a splash of olive oil to the hot pan and fry the pork fillet for 30-60 seconds
to develop a crust around the outside
Add the butter and remove the pork from the heat and baste the pork with the melted butter for another 30 seconds the remove and drain on paper towel
Once the asparagus has cooked remove from the oven and toss through the salad and add a little extra olive oil Slice the pork and place on a plate, toss the salad and drape over the pork and serve