In a bowl, mix the lime zest and juice with all the other ingredients up to and including the sugar. Add the meat, mix together, cover and chill for approx. 30 mins.
Heat the oil in a frying pan. Stir fry the asparagus for approx. 3 mins., season with salt.
Combine the crème fraîche with the wasabi, season with salt, spread the sauce on the plates. Mix the meat with the egg yolk, salt, garlic chives, sesame seeds and half of the cress, season with salt. Using a cutter, plate up the tartare on top of the sauce. Arrange the remainder of the cress and the asparagus on top.