Lukewarm asparagus and strawberry salad with beef steaks

Ingredients for 4 servings:

• 1 ½ kg white asparagus
• 1 onion(s)
• 1 clove(s) garlic
• 250 g strawberries
• 1 tbsp butter
• 2 sprigs of thyme
• some salt
• some black pepper, freshly ground
• some sugar
• 3 tbsp hazelnut oil
• 3 tbsp white balsamic vinegar
• 1 bunch of chives
• 4 beef steak(s) (rump steaks)
• 1 tbsp clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash and peel the asparagus, trim off the woody ends, and cut the asparagus into 3 to 4 cm pieces. Peel the onion and garlic clove and finely dice both. Wash, hull, and slice the strawberries. Melt the butter in a large pan and sauté the diced onion and garlic. Then add the asparagus pieces and thyme sprigs, cover, and sauté for about 10 minutes. Season with a little salt, a few turns of black pepper, and a little sugar. Then add the hazelnut oil and the white balsamic vinegar. Rinse the chives, shake dry, cut into fine rolls, and carefully fold them into the asparagus along with the strawberries, removing the thyme sprigs, and set the salad aside. Rinse the steaks and pat them dry. Heat the clarified butter in a griddle pan and fry the steaks for 2 to 3 minutes on each side, seasoning with salt and pepper. Then let the steaks rest for about 3 to 4 minutes without heat, then serve with the lukewarm asparagus and strawberry salad. Serve with fresh baguette and herb butter.