Lukewarm asparagus salad (green, white) with balsamic dressing to beef fillet and new potatoes with crumb butter

Ingredients

Directions

1. 1

   Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Wash the asparagus. Peel the white asparagus.

2. 2

   Cut the woody ends off the asparagus spears. Cut the asparagus spears in three. Cook white asparagus in boiling salted water for about 15 minutes. After about 10 minutes add the green asparagus. Dab the meat dry and season with salt.

3. 3

   Heat 1 tablespoon of oil. Fry the fillets for 8-12 minutes while turning. Heat 4 tablespoons of oil in a second pan. Fry the potatoes for about 10 minutes, turning them over. Season with salt. After about 8 minutes add breadcrumbs.

4. 4

   For the vinaigrette, whisk vinegar, salt, pepper, mustard and ##honey##. Add 2 tablespoons of oil drop by drop. Peel and finely dice the shallot and stir into the vinaigrette. ##Wash the marjoram and shake dry.

5. 5

   Pluck the leaves from the stems, except for something to garnish. Remove the asparagus and sprinkle with vinaigrette. Season steaks with pepper. Arrange asparagus, potatoes and steaks on plates. Sprinkle with marjoram and garnish.