Stuffed minced beef with green asparagus and tomato sauce

Ingredients

Directions

1. 1

   Wash the asparagus, cut off the woody ends. Cook the asparagus in salted water for 5-7 minutes. Drain and rinse. Mix cream cheese with egg yolk and season with salt. Knead minced meat with breadcrumbs, egg and mustard, season with salt and pepper. Roll out the minced meat mass on foil to a square (approx. 28 x 28 cm). Spread cream cheese cream on top, leaving 2 cm free at the sides and top edge. Place the asparagus on the lower edge and roll up the roast using the foil. Close the sides well. Place them with the seam side down on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes

2. 2

   Peel and finely dice the onion and garlic. Heat the oil in a pot and fry the onion and garlic until transparent. Add tomatoes, season with salt and pepper. Simmer for about 20 minutes until a slightly thick sauce is formed. Prepare pasta in boiling salted water according to package instructions. Drain. Wash parsley and chervil, shake dry, pluck off leaves and chop finely. Wash chives and cut into fine rolls

3. 3

   Cut the meatloaf into slices. Mix the herbs, except for 1 tablespoon, into the tomato sauce. Arrange roast slices and tagliatelle on plates, pour sauce over them and sprinkle with the remaining herbs