Roast Beef Involtini with Pesto Filling, Oven-cooked Asparagus and Herb Polenta Dumplings

Halve the lemongrass lengthways and dice finely. Finely dice the garlic, chilli pepper and ginger. Froth 75 g butter. Add the garlic, chilli pepper and ginger. Simmer gently for 5 minutes, stir. Pour liquid butter through a hair sieve. Covered in the refrigerator for 30 minutes. Whip the remaining butter for 5 minutes until creamy. Add cold butter from the refrigerator compartment. Season to taste with salt, pepper and lime juice.

Preheat the oven to 200 ° C. Divide the asparagus into 5 servings. Fold two layers of aluminum foil on top of each other per packet. Place 5 stalks of asparagus in a packet, season with salt and sugar. Pour melted butter over it and seal the packet. Cook on the lower rack for about 40 minutes, depending on the thickness of the asparagus. Sprinkle with chervil.

10 Plate the slices of roast beef, do not cut off the fat. Season with salt and pepper. Brush with pesto and top each with two slices of pancetta. Fold in on the long side so that the filling doesn't ooze out. Roll up the roast beef and secure with toothpicks. Briefly fry all over in olive oil. Fry in the oven preheated to 220 ° C for 3-5 minutes. Let rest in aluminum foil for 5 minutes.

Peel and dice onions, carrots, celeriac, parsley roots and garlic. Fry in olive oil in a large saucepan for 5 minutes and season with salt. Dice celery, champions and tomatoes and add to the saucepan. Top up with 3750 ml of water. Bring to the boil and simmer gently for 45 minutes over a low heat. Skim off foam again and again. Add the parsley stalks, leeks, juniper berries, allspice grains, peppercorns and bay leaves. Let simmer gently for another 45 minutes. Pass the brew through a cheesecloth and collect the broth.

Bring the vegetable stock to the boil. Stir in semolina, stirring constantly. Let it swell for 5 minutes. Stir in the pesto and Parmesan. Form cams with a teaspoon.