Asparagus Beef Salad with Peas

Ingredients

• 700 g green asparagus
• 4 tbsp sesame oil (or peanut oil)
• Salt
• Pepper
• 400 g sirloin steak (2 steaks)
• 10 g lemongrass (1 stalk)
• 1 red chili pepper
• 1 Lime
• 2 tbsp light fish sauce
• 2 tsp Honey
• 150 g green peas (fresh split or frozen)
• 150 g purslane (or watercress)
• 20 g Coriander (1 bunch)
• 15 g coconut chips or shreds (2 tbsp)

Instructions

1. 1.

   Wash the asparagus, trim the woody ends and peel the lower third of each stalk. Heat 1 tbsp oil in a pan or grill pan. Sauté the asparagus over medium heat, turning frequently, for about 5–7 minutes. Season with salt and pepper and remove from the pan.

2. 2.

   Pat the steaks dry with paper towels. Heat 1 tbsp oil in the same pan. Cook each side of the steak over high heat for about 3 minutes. Season with salt and pepper, remove from the pan and let rest covered for 10 minutes.

3. 3.

   For the dressing, remove the outer leaves of the lemongrass, press the stalks against a knife several times to soften, then chop. Halve the chili lengthwise, deseed, wash and chop. Squeeze the lime; whisk its juice with the lemongrass, chili, fish sauce, honey and remaining oil. Season with salt and pepper.

4. 4.

   Cook the peas in boiling salted water for 3–4 minutes. Shock them in cold water, then drain. Wash and pat dry the purslane and coriander; pluck the coriander leaves.

5. 5.

   Arrange purslane, coriander, asparagus and peas on plates. Slice the rested steak thinly and place it on top. Drizzle with dressing and sprinkle coconut chips before serving.