Oven Roasted Asparagus with Sirloin Steak and Salsa

Ingredients

• 500 g white asparagus
• Salt
• 2 tbsp agave syrup
• 15 g butter (3 tsp)
• 1 grapefruit
• 0.5 bunch scallions
• 10 g cilantro (0.5 bunch)
• 1 tbsp Olive Oil
• Pepper
• chili flakes
• 4 sprigs thyme
• 30 g Gruyère cheese (1 piece; 45% fat in milk)
• 30 g whole‑grain breadcrumbs (2 Tbsp)
• 400 g sirloin steak (2 steaks)
• coarse sea salt to taste

Instructions

1. 1.

   Wash, peel, and trim the woody ends of the asparagus. Arrange the spears on a parchment‑lined baking sheet. Sprinkle ½ tsp salt, drizzle 1 tbsp agave syrup, and dot with 1 tsp butter over the asparagus. Roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes.

2. 2.

   Meanwhile, peel the grapefruit and cut fruit segments between the membranes. Wash and trim the scallions, then slice into rings. Rinse the cilantro, pat dry, and chop. Combine all with olive oil and remaining agave syrup, season with salt, pepper, and chili flakes, and set aside.

3. 3.

   Wash the thyme, pat dry, and pluck the leaves. Grate the cheese. Mix the breadcrumbs with thyme, cheese, and remaining butter.

4. 4.

   Remove the asparagus from the oven and sprinkle the breadcrumb‑cheese mixture over it. Return to the oven at 220 °C (200 °C fan; gas: level 3–4) for another 10 minutes until golden brown.

5. 5.

   Pat the steaks dry and sear them in a hot grill pan, 5–7 minutes per side on high heat. Transfer the steaks to a plate and let rest for 5 minutes. Slice into strips, season with sea salt if desired, and serve alongside the asparagus and grapefruit salsa.