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Ingredients
- 12 spears thick asparagus
- 2 tbsp shaved pecorino or parmigiano
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- sea salt and pepper
- 2 or 3 slices rare roast beef per person
- 1 tbsp tiny salted capers, rinsed
- 2 tbsp flat leaf parsley leaves or mustard cress
Tonnato sauce:- 185g tuna in oil
- 3 anchovy fillets
- 1 tbsp lemon juice
- 3 tbsp light mayonnaise
- 1 tbsp horseradish cream
- 1 tbsp tiny salted capers, rinsed
- 100 ml light chicken stock
Method
To make the sauce, whiz the tuna, anchovies, lemon juice, mayonnaise, horseradish and capers in a blender or food processor until smooth. Add the stock gradually until it feels pourable. Refrigerate until you are ready to serve.
Shave or finely slice the asparagus, discarding the woody stems, and toss with olive oil, vinegar, pecorino, sea salt and pepper.
Arrange the roast beef in folds on four dinner plates and use a spoon to stripe the sauce over the top. Scatter with capers and parsley, and serve with the salad and a jug of the remaining sauce.
