• 4 ribeye steaks (200g each)
  • 5 tbsp olive oil
  • Freshly ground pepper
  • 400g green asparagus
  • 2 cobs of sweet corn (precooked)
  • 4 tbsp heavy cream
  • 1 tsp balsamic vinegar
  • 1 tsp mustard
  • 1 baguette
  • 100g Kerrygold Original Irish Herb Butter
  • 1 clove of garlic
  • 2 spring onions


1. Wash the asparagus, cut off the lower ends and cut into oblique pieces. Blanch the asparagus in boiling salted water for about 4 minutes. Drain, drain and quench.

2. Now divide the corn into bite-sized pieces, wash the spring onions and cut diagonally into rings.

3. Sear the asparagus pieces, corn and the clove of garlic in a grill pan with 1 tablespoon of oil, remove, season with salt and pepper and set aside.

4. To prepare the dressing, mix the cream, mustard, vinegar and 3 teaspoons of herb butter together. Season with salt and pepper to taste.

5. Divide the baguette horizontally and cut it into pieces approximately 10-15 cm wide. Brush each piece with the herb butter and place everything on a baking sheet lined with baking paper and bake under the grill for about 5 minutes until the herb butter has melted.

6. Preheat the oven. Pay the meat dry and season well with salt. Heat 2 tablespoons of oil in a large grill pan, fry the meat vigorously for 2-3 minutes on each side. Take out, season with pepper, wrap in foil and allow to rest in the preheated oven.

7. Put the asparagus, corn and spring onions in a bowl, mix with the dressing. Take the steaks out of the oven, melt the herb butter on them and serve them together.

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