Presa with grilled asparagus and lamb's lettuce

• 1 kg Presa (neck core)
• 1 kg asparagus
• 300 g lamb's lettuce
• 100 g blueberries
• 2–3 colorful tomatoes
• 1 shallot, finely diced
• Lemon juice
• Apple juice
• Mustard
• Honey
• Vinegar
• Oil
• fine sea salt & pepper
• Chili flakes
• Marjoram
• Hollandaise sauce

Set up a grill with 2 zones for direct and indirect grilling. Wash the lettuce and spin it dry. In a bowl, make a vinaigrette with diced shallots, a little mustard, honey, apple juice, vinegar, salt and pepper, then add the oil at the end.

Cut 2 cm off the bottom ends of the asparagus and peel the asparagus. If necessary, blanch the asparagus with a little salt and sugar for about 3 minutes before grilling. Season the meat with fine sea salt and leave to soak in for 10 minutes. If necessary, prepare or heat up hollandaise sauce.

Now grill the meat on both sides on the direct grilling zone and then let it cook in the indirect grilling zone until it reaches a core temperature of 62 °C. Remove the meat and let it rest for 5 minutes. In the meantime, grill the asparagus briefly and season with a little sugar and lemon juice. Add the lamb's lettuce, blueberries and colorful tomatoes to the vinaigrette.

Carve the meat against the grain and serve everything together. Finally, sprinkle some marjoram and chili flakes over the meat.

FIRE&FOOD Issue 2-2020