Seal well the pork from all sides and remove from heat, blend well the sun dried tomatoes and hazelnuts and mix with the breadcrumbs. Melt the butter and mix well with the hazelnut mixture and bread crust. Brush the top side of the pork with mustard and press the crust to it covering all the top part of the fillet. Place on an oven tray an roast in a preheated oven at 180`c. Cut off the asparagus tip, blanch and keep to garnish with. Chop the middle part of the asparagus together with the celery and sauté on low heat in salted butter. Just before butter start to get brown add the white wine and simmer. Than add the cream simmer for few more minutes and whisk in the butter. Slice the potatoes and sauté in butter with crushed garlic on low heat until cooked through, season and sprinkle with chopped parsley once ready. Meanwhile dice the pumpkin blanch and toss in olive oil with the Finely sliced shallot.