110 gr wagyu hida gyu
- 1 Pack of baby asparagus
- 1 Lemon
- Sea salt and pepper
- 50 g of Céleste Caviar
Trim off the woody ends of the asparagus.
Add the asparagus to a large skillet of boiling water.
Boil the asparagus for 3 to 5 minutes (or until just tender, test with a fork).
Drain and season with butter and lemon juice.
Put the wagyu with butter in an ovenproof dish.
Place in the oven for 7 minutes, until brown on all sides.
Take the wagyu out and let it rest for 5 minutes.
Cut the meat into slices and place them with your asparagus.
Top it with Céleste Caviar.