Asparagus with Fillet Steaks

Rinse asparagus spears, remove peel and cut woody ends into small pieces.

Clean and rinse spring onions, set aside 4 long green stalks.

Cut rest of onions into fine rings.

Rinse or brush potatoes thoroughly and cook in salted water for about 20 minutes. Cook asparagus in boiling water with ½ tsp. salt and sugar for 15-20 minutes.

Dry steaks with kitchen roll. Heat oil in a frying pan. Fry steaks for 3-4 minutes on each side. Season with salt and pepper. Fry spring onion rings briefly.

Cut butter into small cubes. Stir sauce powder with whisk into one eighth liter of water (or asparagus stock) and boil briefly. Whisk in butter at low temperature until melted. Season sauce with white wine.

Drain potatoes. Add spring onion stalks to asparagus 1 minute before end of cooking time. Lift out asparagus spears, divide into 4 portions and tie each with 1 leek stalk. Arrange on plates with steaks, onions and a little bit of sauce. Sprinkle with a little crushed pepper if desired. Serve with potatoes.

Remove the peel from the asparagus properly Remove the peel from the white asparagus before cooking, because woody ends and peel residues spoil the enjoyment. Use a pole asparagus or vegetable peeler to peel from below the tip to the end. Towards the end you should peel a little bit thicker vo

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