Cut the leeks and peppers in strips and sauté in sesame oil with the asparagus, add the soy sauce, seeds and than toss well with the pasta. Cut the pork in medallions, whisk well the eggs, flour, cream and dip in the pork medallions. Allow to drip extra egg mix than pass through the breadcrumbs mixed with the cheese and rosemary, shallow fry until golden brown than finish in the oven until cooked through. Sauté the spring onions and chilly until lightly browned, add the honey caramelize than add the wine and allow to boil for few seconds. Finally add the mustard, cream and reduce until well thickened.