- 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
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.
Break off the hard bottom of the asparagus and peel the remaining stem with a vegetable peeler.
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.
For the sauce, chop the cheese and garlic, mix with the cream, heat to a boil, cook for 2 minutes.
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.
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.
Place the steaks on a board, cover with foil and let the meat rest for 5 minutes. Serve with asparagus and cheese sauce.