Fresh Asparagus with Grilled Beef

Name: Fresh Asparagus with Grilled Beef
Yield: 30
Ingredients: 30 fresh asparagus spears; 1.5 kg beef rump cap; 3 tablespoons coarse salt; 1 tablespoon white peppercorns in grinds; 1 tablespoon black peppercorns in grinds; 1 tablespoon coriander seeds; 2 tablespoons mustard seeds in grinds; 2 tablespoons chopped fresh parsley; 2 tablespoons olive oil; 1/2 cup cornmeal; 50g bacon, sliced

1
30 fresh asparagus spears
2
1.5 kg beef rump cap
3
3 tablespoons coarse salt
4
1 tablespoon white peppercorns in grinds
5
1 tablespoon black peppercorns in grinds
6
1 tablespoon coriander seeds
7
2 tablespoons mustard seeds in grinds
8
2 tablespoons chopped fresh parsley
9
2 tablespoons olive oil
10
1/2 cup cornmeal
11
50g bacon, sliced

Ingredients

1
30 fresh asparagus spears
2
1.5 kg beef rump cap
3
3 tablespoons coarse salt
4
1 tablespoon white peppercorns in grinds
5
1 tablespoon black peppercorns in grinds
6
1 tablespoon coriander seeds
7
2 tablespoons mustard seeds in grinds
8
2 tablespoons chopped fresh parsley
9
2 tablespoons olive oil
10
1/2 cup cornmeal
11
50g bacon, sliced

Directions

1
Asparagus:
2
Trim the asparagus, removing its lower half and peels
3
Reserve the peeled asparagus ends
4
In a large pot of boiling salted water, cook the asparagus for 30 seconds
5
Drain, rinse in cold water, and season with salt and pepper
6
Grilled Beef:
7
Mix together the salt, cornmeal, olive oil, and spices
8
Blend well to obtain a dry marinade
9
Rub the marinade all over the beef rump cap
10
Let it rest in the refrigerator for 2 hours
11
In a skillet, cook the bacon slices until golden brown, then set aside
12
Increase heat and add the beef, cooking it evenly on both sides
13
Remove from heat and let cool
14
Slice the beef thinly
15
Finalizing:
16
Wrap each slice of grilled beef around an asparagus spear, securing with the reserved peels
17
Serve slightly warmed, drizzled with extra virgin olive oil.