Asparagus salad with fillet strips

Name: Asparagus salad with fillet strips
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg green asparagus; 1 (200 g) large carrot; 7-10 Tbsp Salt; 1 small red chili pepper; 1 untreated lemon; 100 ml Sweet chili sauce for chicken; 1 TABLESPOON Olive oil; 800 g Fillet of beef

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg green asparagus
1 (200 g) large carrot
7-10 Tbsp Salt
1 small red chili pepper
1 untreated lemon
100 ml Sweet chili sauce for chicken
1 TABLESPOON Olive oil
800 g Fillet of beef

Directions

1
Wash the asparagus, cut off the woody ends. Peel and wash the carrot, quarter it lengthwise and cut it into slices at an angle. Cook asparagus and carrots in boiling salted water for six minutes until al dente.
2
Remove the vegetables, rinse in cold water and drain. Wash the chilli pepper, remove the stalk. Cut the pod into slices. Wash lemon hot and grate dry. Use a zest ripper to remove strips from the peel.
3
Halve the lemon and squeeze it. Mix lemon juice with chilli sauce. Wash the meat, dab dry and cut into thumb-thick strips. Heat oil in a pan. Fry the meat in the pan for six minutes while turning, season with salt and pepper.
4
Add the chilli sauce and fold in. Arrange vegetables, chili and meat, drizzle with dressing. Garnish salad with lemon zest. Serve with a light herb baguette.