Surf and Turf with Green Asparagus and Mashed Potatoes
Surf and Turf with green asparagus and mashed potatoes is a recipe featuring fresh ingredients from the lobster category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 small langoustine tails
- 500 g Green Asparagus
- 800 g potatoes (starchy)
- Salt
- 4 ribeye steaks (150 g each)
- black pepper (freshly ground)
- 4 tsp herb butter
- 50 ml olive oil
Instructions
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1.
Break open the langoustine tails, clean and set aside the shells for decoration. Make a longitudinal cut along the back of each tail and remove the vein. Wash the asparagus, peel the lower third and trim 1 cm from the bottom.
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2.
Peel and quarter the potatoes; boil in salted water for 15-20 minutes until tender. Boil the asparagus for about 10 minutes. Heat a grill pan and cook the steaks, depending on thickness, 4‑5 minutes per side. Season with salt and pepper. Wrap in foil and rest for about 5 minutes. Grill the langoustine tails for 4‑5 minutes per side, season, and after turning spread herb butter over them.
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3.
Drain the potatoes and mash. Stir in olive oil, season with salt and pepper. Arrange mashed potatoes and drained asparagus on a plate; place the langoustine tails and steaks beside them. Set the cooked tails back into their shells for presentation.
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4.
A Béarnaise sauce pairs well with this dish.
