1 Trim woody ends of asparagus, then peel bottom thirds if desired. Cut into 3 cm (approximately 1-inch) pieces.
2 Peel onion and cut into wedges.
3 Cut the meat into thin strips.
4 Coarsely chop pistachios. Risne tarragon, shake dry, pluck leaves and chop coarsely.
5 Heat the oil in a pan over high heat. Season the meat with salt and pepper and cook, stirring, until browned all over. Remove from pan.
6 Add asparagus and onion to pan. Cook, stirring, until crisp-tender, about 2 minutes. Add pistachios and cook 1 more minute. Season with salt and pepper.
7 Pour in white wine and cook, stirring, until completely evaporated.
8 Add chicken broth and soy creamer and bring to a boil.
9 Cook over medium heat until sauce is slighlty thickened, 3-4 minutes. Season again with salt and pepper.
10 Return beef to pan and stir until warmed through. Sprinkle with tarragon and serve immediately, with apple and celeriac puree, if desired.