INGREDIENTS

• 4 steaks, 200-220 g each
• 500-700 g green asparagus

For the marinade:

• 1 large lemon
• 1 tsp dijon mustard
• 100 ml olive oil
• salt, freshly ground black pepper

For the sauce:

• 150 g blue cheese
• 2 cloves of garlic
• 300 ml cream, 30% fat

STEP-BY-STEP COOKING RECIPE
Step 1
For the marinade, wash the lemon with a brush and pat dry with paper towels. Wipe off the zest with a fine grater, squeeze out the juice. Mix juice and zest with mustard, add 100 ml of olive oil, salt the marinade and pepper generously.
Step 2
Break off the hard bottom of the asparagus and peel the remaining stem with a vegetable peeler.
Step 3
Place steaks and asparagus in separate containers or ziplock bags with a ziplock, cover with marinade and leave at room temperature for 30-60 minutes.
Step 4
For the sauce, chop the cheese and garlic, mix with the cream, heat to a boil, cook for 2 minutes.
Step 5
Light the coals in a charcoal grill or barbecue (they should burn well and be covered with white ash) or reheat the grill. Warm up 2 wire racks and brush with oil.
Step 6
Arrange asparagus and steaks on separate wire racks. Cook the asparagus until golden brown, about 3 minutes. from each side. Turn the steaks every 2–2.5 minutes. – to your favorite degree of doneness.
Step 7
Place the steaks on a board, cover with foil and let the meat rest for 5 minutes. Serve with asparagus and cheese sauce.