Wash the asparagus, remove the tough ends and cut it into bite-sized pieces.
Finely grate the ginger, squeeze the lime and stir both with the soy sauce and sesame oil into a dressing.
Heat a frying pan and sear the beef fillet on both sides until it's done to your liking. Then take it out of the pan briefly and let it rest.
Fry the asparagus in the fat left in the pan until tender-crisp, so it still has some bite.
Slice the beef fillet into thin strips and toss with the asparagus and dressing.
Arrange the salad and finish by scattering over the sesame seeds.
Good to know
When it needs to be quick but should still taste like a proper meal, this salad is just my thing. Warm, fresh and never boring.
Swaps
Beef fillet → chicken breast (similar protein content). Sesame oil → olive oil (more monounsaturated fatty acids). Soy sauce → tamari (gluten-free alternative with a similar flavour). Sesame → chopped almonds (also provide minerals and a little fibre; contain tree nuts).
Allergens
Contains sesame and soya, and depending on the soy sauce also gluten; suitable for children when mildly seasoned, and during pregnancy the dish is fine as long as the beef is fully cooked through.
