Clean the carrots, leave some green, peel and wash them. Depending on the thickness, cut lengthwise in half. Wash the asparagus. Peel white asparagus and cut off woody ends. Cut the ends off the green asparagus generously.
Wash the potatoes thoroughly and cook for 15-20 minutes. Steam carrots in little boiling salted water covered with a lid for 8-10 minutes. Cook white asparagus in boiling salted water covered with 1 teaspoon sugar for about 10 minutes.
Add green asparagus after about 5 minutes. Drain potatoes and vegetables.
Grate parmesan. Whisk with milk, eggs and crème fraiche. Season with salt, pepper and nutmeg. Put the vegetables in a greased casserole dish. Pour over the vegetables. In a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) approx. 30 minutes b
Crumble the baguette finely, e.g. in the universal chopper. Wash the parsley and put 1-2 stems aside. Chop the rest. Dice bacon finely and fry in 2 tbsp. hot oil. Add crumbs and fry until golden brown.
Take it off the stove. Stir in lemon zest and parsley. Sprinkle over the gratin after about 20 minutes.
Cut the potatoes in half. Heat the fat in a large pan. Fry the potatoes in it until golden brown. Season with salt and pepper.
Dab rump steaks dry. Heat 2 tablespoons of oil in a second pan. Fry the steaks for 3-4 minutes on each side. Season with salt and pepper. Arrange vegetable gratin, potatoes and steaks. Garnish with the rest of the parsley and lemon.