Trim away the woody base (1-2 cm) of the asparagus. Place them on a baking tray lined baking paper. Drizzle with the olive oil and season with salt. Roast the asparagus in the middle of the oven for about 15 minutes until just tender.
Season the tournedos on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a frying pan. Fry the meat on high heat in about 4 minutes until brown. Turn the salmon halfway. Place the meat on the baking tray with the asparagus. Cook for another 5 minutes in the oven. Then set the meat aside to rest.
Remove the leaves from the radishes and slice them in half. Cut the cucumber and spring onion diagonally into small slices.
To prepare the chimichurri, place the herbs in the blender or the beaker of the hand blender. Halve the rawit pepper and remove the seeds. Roughly chop the flesh and add to the herbs. Roughly chop the garlic and onion and add to the herbs. Blend into a smooth sauce. Add the mustard, olive oil and vinegar and briefly blend. Season with salt and pepper.
Divide the salad leaves, radish, cucumber, spring onion and cherry tomatoes over the plates. Thinly slice the tournedos and drape the slices over the salad. Fan the asparagus over the salad Serve with the chimichurri.
Prefer a vegetarian version? Replace the tournedos with mozzarella or burrata. The recipe then is no longer lactose-free.
