Summary

Ingredients

• 4 slices roast beef, thinly sliced, large , fried in English
• 4 stalks asparagus, white, thick stalks
• 80 g oat cream cheese
• 1 teaspoon honey, spicy
• 0.5 ½ teaspoon, sprinkled thyme, dried
• some black pepper, freshly ground
• 2 tablespoon oil, neutral or clarified butter
• 2 tablespoon lemon juice
• a bit salt
• 1 teaspoon, leveled sugar
• some water

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Instructions

1. Peel the asparagus and cut off the woody ends.
2. Heat the oil in a pan, add the asparagus to the pan and fry for 4 - 5 minutes, depending on the thickness, over medium heat, sprinkle with salt and sugar, drizzle with lemon juice and fry for another 4 - 5 minutes. In the last minute, pour in a little water about 30 - 40 ml.
3. In the meantime, mix the goat cream cheese with thyme and honey and spread on the roast beef slices, pepper. Place the asparagus spears on the roast beef and roll up, divide in the middle and serve.
4. The asparagus should still be firm to the bite, if you prefer the asparagus softer, you should stew it a little longer in the pan with a little more water.