Green asparagus with eggs in chive sauce

Ingredients for 2 servings:

• 500 g asparagus, green
• 4 eggs, size M
• 2 small beef steaks, approx. 300 g
• 1 serving of mashed potatoes (Balinese mashed potatoes ala Dewi Desi), see appendix
• 2 tsp butter, unsalted
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 100 g creamy coconut milk (24% fat)
• 50 g orange juice
• 3 tbsp coconut water
• 1 tsp chicken broth
• 2 tbsp celery leaves, finely chopped
• 2 pinches of white pepper
• e.g. nutmeg, freshly grated
• 2 tbsp sunflower oil for frying
• e.g. Szechuan pepper fresh from the mill
• 2 pinches of salt
• 4 leaves of frisée lettuce
• n. B. Celery leaves
• 2 tsp, leveled Pul Biber

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Served with small steak and mandarin mashed potatoes. Recipe from Lombok, Indonesia.

Prepare the “Balinese Mashed Potatoes ala Dewi Desi” according to the recipe (see below) and keep warm. Wash the fresh, green asparagus, trim approximately 2 cm from the bottom end, and peel the bottom half. Discard the peels and any remaining caps. Boil the eggs for 6 minutes until medium-rare. Then rinse, peel, and keep warm. Dissolve the tapioca flour in the rice wine. Mix all the sauce ingredients until smooth. Bring the sauce to a boil, stirring continuously, until the tapioca flour has thickened. Keep warm. Sprinkle the steaks with Szechuan peppercorns on both sides and fry them in a small pan to your liking. Then add salt. Cook the asparagus in as little salt water as possible for a maximum of 3 minutes. Spread half of the sauce on one half of the serving plate. Slice the eggs lengthwise and add them to the sauce. Place the asparagus on top and drizzle with the remaining sauce. Add the steaks and mashed potatoes. Garnish, serve warm, and enjoy. Appendix: Balinese mashed potatoes ala Dewi Desi: https://www.chefkoch.de/rezepte/3755371571384373/Balinesisches-Kartoffelpueree-ala-Dewi-Desi.html