Beef with Asparagus and Tomatoes
Rinse the beef, pat dry and cut into about 5 x 5 cm (approximately 2 x 2 inches) elongated pieces.
Season pieces of meat with salt and pepper and wrap each well in plastic wrap. Then wrap firmly with aluminum foil and seal well.
Heat a generous amount of water in a saucepan heat water and add the packets. Simmer until done (depending on the desired degree of doneness), 20-30 minutes. In the meantime, rinse the asparagus, cut the ends and peel the lower 1/3 of the stems. Cook until al dente in plenty of salted water with half a lemon and 1 teaspoon butter, about 8 minutes.
Rinse the tomatoes, cut in half, place on a parchment paper-lined baking sheet, sprinkle with salt and bake in preheated oven at 100°C (approximately 210°F) for 5-8 minutes.
Rinse the herbs, shake dry and chop.
Drain the asparagus and sauté in a pan in the remaining butter.
Take the meat out of the water, unwrap, cut into slices and serve with the asparagus and the tomatoes on plates. Sprinkle with the herbs, season with a little salt and pepper and serve immediately.