Wagyu cubes with asparagus, almonds and basil flowers

Preparation Boil the asparagus in plenty of salted water. Put the asparagus in ice water to stop the cooking process and maintain the color.

In a high-sided glass, place the chopped asparagus, basil leaves and three tablespoons of extra virgin olive oil, salt, pepper and a tablespoon of vinegar.

Blend everything, emulsifying if necessary with a little oil.

Toast the almonds in a small saucepan, making sure they do not burn.

Cut your piece of Wagyu into cubes. Grill them in a hot non-stick pan without adding fat. Seal the meat on all sides.

Start composing the dish: spread a spoonful of asparagus cream, place your cubes and add the almonds.

Decorate with a few leaves of fresh basil (perhaps you can also use the flowers) and a drizzle of EVO oil.

https://www.finedininglovers.it/ricette/secondi-piatti/cubotti-di-wagyu-con-asparagi-mandorle-e-fiori-di-basilico