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Tartare with cress and asparagus
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 306
  • Fat about 20g
  • Carbohydrates about 6g
  • Protein about 26g
This is needed
This is needed for 4 people
  • 1 organic limes, use grated zest and 1 tbsp of juice
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 400 g beef rump or beef fillet, diced
  • 1 tbsp sesame oil
  • 250 g thin green asparagus, cut into approx. 5 cm pieces
  • 0.25 tsp salt
To serve
  • 100 g crème fraîche
  • 0.25 tsp salt
  • 1 fresh egg yolks
  • 1 tsp wasabi paste
  • 0.5 bunch garlic chives, finely chopped
  • 1 tbsp toasted sesame seeds
  • 0.5 tsp salt
  • 30 g cress
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And that's how it's done
And that's how it's done
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.
To serve
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.