for 4 person

Sweet potato mash

800 g	sweet potatoes, cut into pieces
	salted water, boiling
2 tbsp	butter
1	garlic clove, squeezed
a little	nutmeg
1 tsp	salt
a little	pepper

Asparagus

1 tbsp	olive oil
500 g	white asparagus, peeled, halved lengthwise
1	organic lime, use grated zest
¼ tsp	salt

Steaks

1 tbsp	olive oil
2	rib-eye steak (each approx. 200 g)
½ tsp	salt
a little	pepper
2 tbsp	butter
2 sprig	sage

Serve

¼ tsp

sea salt

How it's done

Sweet potato mash

Cook the sweet potatoes (uncovered) in boiling salted water for approx. 15 mins. until soft, drain well. Pass the sweet potatoes through a food mill and back into the pan, add the butter and garlic, season, stir briefly and vigorously, cover and keep warm.

Asparagus

Heat the oil in a non-stick frying pan. Add the asparagus, fry for approx. 10 mins., turning occasionally. Add the lime zest and salt, mix, remove, cover and keep warm.

Steaks

Heat the oil in the same pan. Season the steaks, fry for approx. 3 mins. on each side. Reduce the heat, add the butter and sage, turn the steaks in the melted butter.

Serve

Serve the sweet potato mash on a platter. Carve the steaks, top with the sage butter and asparagus. Sprinkle with fleur de sel.

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