All my naughty favourites in this one - cheese, salty, sour!


  • 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

  • 1/2 tbsp horseradish cream

  • 1 tbsp tiny salted capers, rinsed

  • 100 ml light chicken stock


  • 1.

    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.

  • 2.

    Shave or finely slice the asparagus, discarding the woody stems, and toss with olive oil, vinegar, pecorino, sea salt and pepper.

  • 3.

    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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 236kj
  • Fat Total 15g
  • Saturated Fat 3g
  • Protein 20g
  • Carbohydrate 3g
  • Sugar 1g
  • Sodium 540mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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To be completely honest I can't recall where I came across this recipe, probably a website, but love it!

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