Roasted asparagus with barley and fillet steak

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Cut the stalks in half first lengthwise, then crosswise.

2. 2

   Peel the shallots and dice 2 finely. Heat 2 tablespoons of butter in a wide saucepan. Fry the diced shallots for about 3 minutes until translucent. Add barley and sweat briefly. Gradually add wine and stock, stirring from time to time.

3. 3

   Always add the next portion of liquid only after the barley has absorbed the liquid. Cook the barley for a total of approx. 20 minutes. Grate the parmesan and stir in. Season to taste with salt and pepper.

4. 4

   Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Line baking tray with baking paper. Pat meat dry and season with salt and pepper. Heat oil in a pan. Sauté the meat on each side for about 2 minutes.

5. 5

   Place on the tray and cook in a hot oven for about 20 minutes.

6. 6

   Cut 2 shallots into strips. Heat 2 tablespoons of butter in the frying pan in the cooking fat. Fry the asparagus for about 10 minutes while turning. Add shallots for the last 5 minutes. Season with salt and pepper.

7. 7

   Wash the chervil, shake dry and pluck the leaves from the stems. Arrange the meat with the asparagus on the barley. Sprinkle with chervil.

Nutrition Facts

KCAL
640 kcal

CARBS
41 g

FATS
23 g

PROTEINS
45 g