Asparagus Wrapped in Roast Beef with Salad

Ingredients

• 16 thick white asparagus tips
• 16 slices roast beef
• 4 tbsp remoulade (from tube)
• 100 g light dandelion leaves
• 1 head lettuce
• 1 chicory stem
• 4 radishes
• 2 Tomatoes
• 2 basil stems
• 2 tbsp white wine vinegar
• 6 tbsp vegetable oil
• 0.5 tsp mustard
• Salt
• Pepper
• sugar

Instructions

1. 1.

   Clean the asparagus, cook in salted water with a pinch of sugar for 10-12 minutes, remove and drain well. Spread thinly on each roast beef slice a layer of remoulade, place one dandelion leaf and an asparagus tip, then roll everything up. Wash, dry, and cut the lettuce into bite-sized pieces.

2. 2.

   Separate the chicory leaves, clean them. Slice radishes into fine shavings. Quarter the tomatoes. Whisk together vinegar, salt, pepper, oil, and mustard to make a dressing; drizzle over the salad. Arrange the salad on plates with four roast beef rolls each, garnish with basil leaves.