Roast beef with two pan-fried asparagus

2_06261 ROAST BEEF PAN-FRIED ASPARAGUS with TWO INGREDIENTS for 4 PEOPLE A roast beef of approximately 500 g, 25 g butter, 5 cl dry white wine, a bunch of white asparagus, 200 g of peas 200 g frozen mignon of funds frozen artichokes, Zucchini, 2 100 g Diced Bacon, 2 tablespoons of olive oil, 2 teaspoons chopped chives, a few threads of chives for decoration, salt and pepper. Clean the asparagus by removing possibly the end harder: cut the tips of about 5 cm in length. Cook in boiling salted water for about 15 minutes. When cooked, drain and keep aside. Scalded in boiling salted water until peas and artichokes. Drain and keep aside. Clean and check the zucchini, cut them into four lengthwise and then into sticks of about 5 cm. In a pan with high edges do skip the zucchini with pancetta in 2 tablespoons oil for about 5 minutes. Add the blanched vegetables, asparagus, chives, salt and pepper and mix well. Finish the cooking sweet for other 5 minutes: the vegetables should be slightly crisp. Preheat oven to 240° Lay on the roast beef of butter flakes. Bake and roast for about 10 minutes on both sides. Keep then warm. Deglaze the cooking with the white wine and 10 cl of water and let reduce for about 2 minutes to fire ben alive. Cut the roast into thin slices, arrange on a serving dish. Nappate with sauce, surrounded with vegetables and garnish with the chives. Serve.