Summary

Ingredients

• 16 spear / s asparagus, white or green
• 4 slices roast beef, each about 70-100 g
• salt and pepper
• 50 g parmesan, rated
• 2 cups crème fraîche
• 1 tablespoon clarified butter
• 3 tablespoon brandy

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Instructions

1. Peel the white asparagus, peel only the lower third of the green asparagus. Cut off the ends. Simmer the asparagus stalks in salted water for about 10 minutes, drain and set aside.
2. Salt and pepper 1 cup of crème fraîche and mix with the parmesan. Then spread the mixture on the roast beef slices. Place 4 asparagus stalks on each of the meat slices and roll up from the short side and secure with a toothpick. Salt and pepper the rolls and fry them brown all over in the clarified butter. Then let it cook for 10 minutes with the lid closed.
3. Tip: If you want the meat to be roasted pink to red, it is enough to keep the rolls warm in the oven at 80 degrees.
4. Pour the brandy into the pan and loosen the roast set. Stir in the second cup of crème fraîche and season the sauce with salt and pepper.
5. Fresh baguette goes well with it as a starter. Risotto or fried potatoes with the main course.