WAGYU BEEF WITH BABY ASPARAGUS TOPPED WITH CELESTE CAVIAR

Wagyu beef

INGREDIENTS

  • 110 gr wagyu hida gyu

  • 1 Pack of baby asparagus
  • 1 Lemon
  • Sea salt and pepper
  • Butter 
  • 50 g of Céleste Caviar

 

 

INSTRUCTIONS

Asparagus

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.

 

Wagyu

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.

Enjoy!

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