Beef thigh paillard style

Thinly slice the beef thighs, wrap them in plastic wrap, then pound them with a rolling pin to spread them out.

Spread it in a batter and pour in olive oil, salt and black pepper. If there are streaks, it's a good idea to make a cut.

Peel and slice the new ginger, thinly sliced, and shredded asparagus in boiling water and boil for about 2-3 minutes. Once boiled, give it to a colander and remove the heat.

Shredded new ginger, put it in a bowl, add the seasonings from [A] and mix to make an instant galley.

Put salt, butter, asparagus, and [4] gulp in a frying pan, heat over medium heat and cook quickly.

Sprinkle olive oil in a grill frying pan and grill the meat from [2]. Just brown the surface.

Place asparagus, fresh ginger and beef thighs on a plate. Finish with olive oil, lemon juice, and Italian parsley, and topped with sible sible shibuletto, shiso flowers, thinly sliced ​​radish, and more.