SLICED RUMP WITH ASPARAGUS SALAD

Ingredients for 4 people:

600 g of rump in cubes of 150 g each

180 g of green asparagus

40 g of almonds

1 lemon

Oil to taste

Salt to taste.

Pepper as needed.

Sear the cube of meat evenly in a non-stick pan. Season with salt and pepper to taste and leave to rest for about ten minutes.

Cook the meat in a preheated oven at 200° using a probe thermometer, setting the core temperature.

Bloody: 45° – Medium done: 55° – Well done: 68°

Clean the vegetables. Cut the asparagus into flute beaks (oblique slices). Slice the almonds.

Season everything with oil, salt, pepper and lemon juice to taste. Serve.