for 4 person

Tartare

1	organic lime, use grated zest and 1 tbsp of juice
1 tbsp	rice vinegar
1 tsp	sesame oil
1 tsp	fish sauce
1 tsp	sugar
400 g	beef rump or beef fillet, diced

Asparagus

1 tbsp	sesame oil
250 g	thin green asparagus, cut into approx. 5 cm pieces
¼ tsp	salt

To serve

100 g	crème fraîche
1 tsp	wasabi paste
¼ tsp	salt
1	fresh egg yolk
½ bunch	garlic chives, finely chopped
1 tbsp	toasted sesame seeds
30 g	cress
½ tsp	salt

How it's done

Tartare

In a bowl, mix the lime zest and juice with all the other ingredients up to and including the sugar. Add the meat, mix together, cover and chill for approx. 30 mins.

Asparagus

Heat the oil in a frying pan. Stir fry the asparagus for approx. 3 mins., season with salt.

To serve

Combine the crème fraîche with the wasabi, season with salt, spread the sauce on the plates. Mix the meat with the egg yolk, salt, garlic chives, sesame seeds and half of the cress, season with salt. Using a cutter, plate up the tartare on top of the sauce. Arrange the remainder of the cress and the asparagus on top.

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