Sweet potato puree with green asparagus and entrecote with a chimichurri from Tesmi

2 persons

Ingredients:

2 large sweet potatoes
Tesmi
150 grams of green asparagus
2 cloves of garlic
dash of milk
15 g flat parsley
tablespoon chives
teaspoon coriander
1 lime
1 red pepper
2 pieces of entrecote/ steak/ tournedos/ bavette
Pepper
Salty

Materials:

Cutting board

Vegetable peeler

Pan

Saucepan

Frying pan

Grill pan

Preparation method:

Peel and cut the sweet potato into teaspoon-sized cubes. Boil in plenty of water until soft enough to mash. The smaller your cubes, the quicker this will go.

In the meantime, finely chop the parsley, red pepper without seeds and 2 cloves of garlic. Melt 2 tablespoons of Tesmi in a saucepan. Add the garlic first. When the garlic softens, add the parsley and pepper. Mix everything well. Then add the chives and coriander and possibly another tablespoon of Tesmi. Then turn off the heat and add the lime juice. Mix everything well.

Grill the asparagus in a frying pan with a teaspoon of Tesmi. When the potatoes are soft, drain them. Then mash the whole thing with a pinch of salt, a tablespoon of Tesmi and a dash of milk.

Then take a grill pan and melt a tablespoon of Tesmi in it. Add some pepper and salt to the meat and fry it to taste.

Serve the asparagus on a bed of sweet potato puree and top the meat with the chimichurri.

Enjoy your meal!