Meat fillet with green asparagus

Wash the asparagus, cut off the tips, cut in half lengthwise, cut the remaining shoots into thin slices at an angle. Peel and finely grate the ginger.
Peel and finely chop the garlic.
Peel the chile, rinse, cut in half lengthwise and remove the seeds.
Chile cut into rings.
Preheat the oven (electric stove: 150°C / circulating air: 130°C / gas: see manufacturer).
Dry the meat.
Season with salt and pepper.
Heat 2 tablespoons sunflower oil in a large saucepan.
Fry the meat on all sides for about 5 minutes.
Remove and place in a heatproof bowl.
In a pan, mix 5 tablespoons of water and 3 tablespoons of chili sauce, bring to a boil and cook for about 2 minutes.
Spread the sauce over the meat and cook in a hot oven for about 15 minutes.
I have not tested the readiness of the meat. This is someone else’s recipe.

3. Heat sesame oil and 1 tablespoon sunflower oil in a wok (or large saucepan).
Fry the asparagus in it for about 4 minutes.
Add the ginger, garlic, chili and sherry and cook for 2 more minutes.
Season with salt and pepper.

4. Wash and dry the coriander, cut the leaves from the stems.
Top with asparagus and meat, drizzle with remaining chilli sauce and sprinkle with coriander. Delicious with rice.

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