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.