Dredge asparagus in flour.
Knead ground pork, spring onions and ginger in a bowl until well-blended.
Divide (2) into 4 equal parts. Wrap the asparagus with meat patties leaving the ends exposed.
Heat the oil in a pan. Cook (3) until golden brown on all sides, rolling the patties. Once it is cooked through, wipe off excess oil in the pan. Add (A) and cook until the sauce is thickened, coating the patties with the sauce.
Serve on a plate with egg yolk on the side (optional). (It is recommended to use pasteurized eggs when eating raw.)
