Peel the sweet potatoes and potatoes and cook in the broth for 20 minutes. Drain the potatoes and puree them finely with the coconut milk. Season with salt and pepper to taste.
Cut the ends of the asparagus and place in boiling water and blanch for about 10 minutes. Take out of the water. Heat the pan with the butter and fry the asparagus in the butter for another 2-3 minutes. Remove from the pan, place on the plate and serve with freshly grated Parmesan.
Cut the steak into slices of the same thickness, rub salt and pepper with olive oil. Roast the meat on the grill for about 2-3 minutes on each side, cut briefly and check whether the meat should be served medium-fried.
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