Italian Asparagus Salad, Sirloin in Puff Pastry, Lemon Cream

Cut the peeled asparagus spears into 3-5 cm long pieces and sauté in a frying pan with a tbsp. olive oil for a few minutes until al dente. Just before the end of the cooking time, add the sugar. Put everything in a large enough bowl and let it cool a little. Then add the remaining oil, salt, pepper, balsamic vinegar and a clove of garlic.

Mix and season again. Finally, fold in the quartered tomatoes and the chopped basil.

Defrost the puff pastry. Cut the tenderloins lengthwise deeply but not through. Unfold, flatten a little, season with salt and pepper. Cut the chives into rolls, grate the cheese and mix both with sunflower seeds, garlic, mustard and oil. Fill the fillets with half of the mixture, fold them and pin them with wooden skewers. Heat clarified butter and sear the fillets all around. Cool slightly.

Next, place 2 puff pastry sheets on top of each other and roll out 30×40 cm. Spread with the remaining spice mixture, top with Tilsiter cheese. Place the fillet on top and fold in. Separate the egg.

Brush edges of dough with egg white and press smooth. Brush the surface with egg yolk. Bake for about 20 minutes in the oven heated to 200 °C and rest for 5 minutes before serving.

Soak the gelatine in cold water, separate the eggs and grate the lemon. Then mix the sugar with the egg yolks cr

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