Asparagus cooked in greaseproof paper with roast beef
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4–6 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• (Ceramic) grill , greaseproof paper
Ingredients
• 600 g roast beef in one piece
• 20 stalks of white asparagus
• 8 tablespoons butter
• Sea-salt
• 4 sprigs of rosemary
• 4 small red tomatoes
• 4 small yellow tomatoes
• 9 pitted Kalamata olives
• 4 sheets of greaseproof paper
More asparagus recipes from Klaus Breinig can be found in FIRE&FOOD 02/2022!
The FIRE&FOOD Veggie Special is available in the shop!
preparation
➊ Cut the roast beef on the fat side, season with salt and grill briefly. Then continue cooking in the indirect grill zone of the grill until a core temperature of 52 °C is reached. Then remove from the grill and let rest for 15 minutes. Then cut into thin slices.
➋ Peel the asparagus and cut off the ends. Place 5 stalks on a sheet of greaseproof paper and spread 2 tablespoons of butter in small flakes on each one. Add the tomatoes, olives and rosemary. Add a little salt and pack into 4 nice, airy parcels.
➌ Cook the packages at around 180 °C in the indirect grill zone for around 25 minutes. To serve, tear open and delight your guests' noses with the rising aromas. Serve with the roast beef.
R ecipe by Klaus Breinig
The chef and grill professional from Edertal loves down-to-earth culinary delights on the hot grill. He impresses with his friendly, honest manner, which also led him to his own cooking show on Hessischer Rundfunk last year. With "Klaus kocht vorm Haus" he thanks particularly committed people with his mobile outdoor kitchen. www.klausbreinig.com
Recipe from FIRE&FOOD issue 02/2022
