Roast beef and asparagus rolls

Ingredients for 4 servings:

• 16 stalk(s) asparagus, white or green
• 4 slice(s) roast beef, each about 70 – 100 g in weight
• salt and pepper
• 50 g Parmesan, grated
• 2 cups of crème fraîche
• 1 tbsp clarified butter
• 3 tbsp brandy

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

a delicious starter, for a main course use double the amount

Peel the white asparagus, but only peel the lower third of the green asparagus. Trim the ends. Simmer the asparagus spears in salted water for about 10 minutes, drain well, and set aside. Season 1 cup of crème fraîche with salt and pepper, then mix with the Parmesan cheese. Then spread the mixture onto the roast beef slices. Place 4 asparagus spears on each slice of meat and roll them up, starting from the short side, securing with a toothpick. Season the rolls with salt and pepper and fry them all over in clarified butter. Then let them cook with the lid closed for 10 minutes. Tip: If you prefer the meat to be pink to red, just keep the rolls warm in the oven at 80°C. Add the brandy to the pan to loosen any juices. Stir in the second cup of crème fraîche and season the sauce with salt and pepper. Fresh baguette is a perfect starter, and risotto or roasted potatoes are perfect for the main course.