Vegetables-board with roasted beef steaks

Bring water with salt to a boil in a large, wide pan. Cut the woody ends of the asparagus at the same height. Cut the tips of the string beans, haricots verts and snow peas.

Place the asparagus, string beans and haricots verts in the boiling water and boil for 4 minutes. Add the snow peas and cook everything for 2-3 minutes until al dente. Add the peas and pour everything into a colander.

Rinse the vegetables under cold running water, so that the cooking process stops. Let the vegetables drain well.

Halve the steaks, rub them with salt, freshly ground pepper and olive oil and roast them in a hot grill pan in 4-6 minutes brown and inside rosé. In the meantime, heat the cream and gorgonzola in a saucepan to a nice sauce.

Cut the butts of the lettuce heads and detach the leaves. Divide the leaves on the shelf and divide the vegetables. Place the colostrum between them. Drizzle the gorgonzola sauce over the vegetables and steak. Tasty with coarse bread.