Thinly sliced ​​Asian veal fillet on a watercress salad

Remove the woody underside of the asparagus and peel with thin peeler from top to bottom in thin ribbons.

Pick the watercress from the twigs. Cut the shallot into wafer-thin half rings. Divide the asparagus ribbons, watercress and shallot over a flat dish.

Peel and grate the ginger. Mix with the miso, mirin, rice vinegar and sriracha in a bowl to a dressing.

Halve the veal fillet in the length. Brush each half with a tablespoon of dressing.

Heat the oil in a frying pan and fry the veal fillet for 3 minutes on a high heat. Turn halfway.

Remove the pan from the heat. Remove the meat from the pan and leave on a plate under aluminum foil for 5 minutes.

Meanwhile, pour the rest of the dressing into the remaining shortening and add the butter and the tap water.

Let simmer for 1 min on medium heat. Remove the pan from the heat and drizzle the salad with it.

Cut the meat into thin strips and spread over the asparagus watercress salad. Serve immediately.