Green Asparagus with Veal Steak

Ingredients

• 1 bunch chives
• 0.5 lemon
• 150 g Yogurt (0.3% fat)
• 1 tbsp cream cheese (13% fat)
• Salt
• Pepper
• 4 small garlic cloves
• 800 g green asparagus
• 50 g pickled sun-dried tomatoes
• 3 tbsp olive oil
• 600 g veal sirloin steak (4 steaks)
• coarse Sea salt

Instructions

1. 1.

   Wash and dry the chives, then cut into fine ribbons.

2. 2.

   Squeeze half a lemon to get 1 tbsp of juice. Mix the juice with chives, yogurt, and cream cheese; season with salt and pepper. Peel the garlic cloves and split them lengthwise.

3. 3.

   Clean the asparagus, optionally peel the lower quarter of each stalk, and trim the woody ends. Dice the sun-dried tomatoes finely.

4. 4.

   Preheat a baking sheet in an oven at 250°C (or 225°C fan). Brush the sheet with 2 tbsp olive oil, then arrange the asparagus and garlic on it.

5. 5.

   Season with salt and pepper. Roast for 12 minutes, turning occasionally.

6. 6.

   Meanwhile, heat remaining oil in a pan. Season the veal steaks with pepper and sear each side for 3–4 minutes over high heat. Wrap in foil and rest for about 5 minutes.

7. 7.

   Remove the asparagus from the oven, mix in the diced tomatoes, and divide onto four warmed plates.

8. 8.

   Slice the rested steak into six pieces across the grain, place on the plates, sprinkle with sea salt, and serve with the dill sauce.