Sliced beef with asparagus and truffle mayonnaise

Before proceeding with the preparation, be sure to remove the meat from the refrigerator at least 50 minutes before cooking, so as not to be cold. Then remove the fat parts from the sirloin and cut it into a 4 cm thick slice each. Heat the grill over high heat and once it is hot, lay the meat on top, slightly lower the heat (over medium-high heat) and cook for 3 minutes on each side. To obtain perfect cooking with the blood, we recommend using a kitchen thermometer and checking that the meat reaches the temperature of 52 ° -54 ° C. Leave the meat to rest on the cutting board for a few minutes and in the meantime heat a pan with some oil for cooking asparagus. Brown the asparagus for 3 – 4 minutes, turning them to brown them, then add salt and pepper, cover and turn occasionally for another 7 minutes. Once ready, turn off the heat and take the meat back. Cut the sirloin into cross strips with a sharp smooth blade knife. Arrange the tagliata on the plate with the crossed asparagus on top and decorate with a teaspoon of truffle mayonnaise.