Asparagus with Cherry Tomato Salad and Roast Beef

Ingredients

• 1.5 kg white asparagus
• 1 lemon
• 1 tbsp butter
• 1 tsp salt
• 30 g Butter
• 1 small onion
• 30 g flour
• 200 ml vegetable broth
• 200 ml milk
• 100 ml asparagus stock
• Salt
• Pepper
• 3 tbsp heavy cream
• 1 egg yolk (for thickening if desired)
• 12 slices cold roast beef (thinly sliced)
• 300 g diced tomato
• 2 tbsp balsamic glaze
• Basil

Instructions

1. 1.

   Peel the asparagus thoroughly, bundle them, remove the woody ends and cook in plenty of water with lemon slices, butter, and salt until al dente.

2. 2.

   For the sauce, peel, halve, and finely dice the onion; sauté in butter. Add flour, stir, let it brown slightly, then gradually whisk in the liquid (broth, stock, and milk) until a thick, lump-free paste forms; once smooth, add the remaining liquid all at once. Bring the sauce to a boil, season as desired, and optionally thicken with egg yolk by whisking the yolk with a bit of milk and sauce, then quickly adding it to the hot but not boiling milk.

3. 3.

   Wash the tomatoes, cut them into wedges, and mix with the balsamic glaze.

4. 4.

   Lift the asparagus bundles from the stock, cut the lower half into 1 cm pieces, and stir them into the sauce. Arrange the heads on plates, spoon the pieces with sauce underneath, top with roast beef slices and tomato salad, garnish with basil, and serve.