Green roasted asparagus with tomato-mango salsa with rump steak

Name: Green roasted asparagus with tomato-mango salsa with rump steak
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 4 TABLESPOONS Lemon juice; 3 Tomatoes; 1 Spring onion; 1 (approx. 300 g) small mango; 5 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato ketchup; 7-10 Tbsp Pepper; 4 small rump steaks (à approx. 175 g); 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 kg green asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
4 TABLESPOONS Lemon juice
3 Tomatoes
1 Spring onion
1 (approx. 300 g) small mango
5 TABLESPOONS Olive oil
2 TABLESPOONS Tomato ketchup
7-10 Tbsp Pepper
4 small rump steaks (à approx. 175 g)
7-10 Tbsp Aluminium foil

Directions

1
Wash the asparagus, cut off the woody ends. Boil up plenty of water with 1-2 teaspoons of salt, approx. 1 teaspoon of sugar and 1 tablespoon of lemon juice in a large pot. Pre-cook the asparagus in boiling water for about 3 minutes, remove and rinse.
2
In the meantime, wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. ##leek## onion clean, wash and cut into fine strips. Cut ##mango## from the stone, peel and dice finely.
3
Mix mango, tomato cubes and spring onion. Mix together 3 tbsp. lemon juice, 2 tbsp. oil and ketchup and stir in. Season to taste with salt, pepper and sugar. Dab meat dry. Heat 2 tablespoons of oil in a frying pan.
4
Fry the steaks for about 3 minutes on each side, season with salt and pepper and remove from the pan. Wrap in aluminium foil and let it rest for about 3 minutes. Heat 1 tablespoon of oil in a frying pan. Fry the asparagus while turning for about 3 minutes, season with salt and pepper, remove from the pan.
5
Arrange rump steaks and asparagus spears on plates. Add tomato-mango salsa.