Beef asparagus sandwich



For 4 crackers:

Sigdal Herbs and Sea Salt Crunch
8 green asparagus
A few sprigs of parsley
Balsamic vinegar
Salt and pepper
1 fillet of beef

For the aioli sauce :

1 egg yolk
3 tablespoons of lemon juice
200ml olive oil
4 cloves of garlic
salt and freshly ground pepper



Peel the garlic cloves, remove the germ, and chop them in your garlic press.

Pour the garlic into a small bowl and gently add the yolk of one egg without breaking it.

Whisk vigorously, adding oil gradually and in small quantities.

The mixture should start to thicken.

When the mixture is firm, add the lemon juice, salt and pepper and mix again

Cut the asparagus heads to about 6 cm.

Chop the parsley.

Heat some olive oil in a pan and add the asparagus heads.

Moisten with a little water, add salt and pepper and mix. Fry for about ten minutes until the asparagus is cooked but still crunchy.

Strain the remaining juice through a sieve and return to the heat, adding the parsley and balsamic vinegar. Leave to reduce for a minute.

Brown your fillet of beef in a frying pan on a high heat and slice it thinly.

Arrange your Sigdal Herbs and Sea Salt Crisps with the cooked asparagus, a generous spoonful of aioli sauce, and finish with a few thin slices of beef fillet.

With Sigdal, dare healthy excess!