1/3 cup (80ml) Azzuro Blend extra virgin olive oil
1 garlic clove, crushed
2 cups mixed baby herbs
1/4 cup (40g) pine nuts, toasted
1/4 cup (20g) grated parmesan, plus shaved parmesan to serve
METHOD
Slice the steaks as thinly as possible, then place the slices between 2 sheets of baking paper and gently flatten with a rolling pin until 1mm thick. Lay out each slice on a work surface and brush with a thin layer of mustard.
Place the asparagus spears in a bowl and pour over enough boiling water to cover. Stand for 1 minute to blanch lightly, then drain and refresh in cold water. Pat dry with paper towel.
Meanwhile, combine the balsamic vinegar, oil and garlic in a bowl, then season with salt and pepper.
Lay an asparagus spear on top of each slice of beef, then sprinkle with herbs, pine nuts and grated parmesan. Roll up and place on a platter. Drizzle with dressing and scatter over shaved parmesan.
Free Shipping on orders over $40You're only XX to Qualify For Free Shipping to Australia, Nth America, Europe, AsiaYou Have Achieved Free ShippingSpend $40 to Qualify for Free ShippingYou Have Achieved Free ShippingFree Shipping For Over $x toFree Shipping Over $40 to NZYou Have Achieved Free ShippingYou're only XX to Qualify For Free Shipping to Australia, Nth America, Europe, AsiaYou Have Achieved Free Shipping