Beef thigh paillard style

Thinly slice the beef thigh, wrap it in plastic wrap, and flatten it with a rolling pin

Spread it on a tray and sprinkle with olive oil, salt and black pepper. If there are any lines, make some cuts in them

Add peeled and thinly sliced ​​fresh ginger and thinly sliced ​​asparagus to boiling water and boil for 2-3 minutes. Once cooked, drain in a colander and let cool

Thinly slice the fresh ginger, place it in a bowl, add the seasonings in [A], and mix to make instant pickled ginger

Put salt, butter, asparagus, and pickled ginger (4) in a frying pan and heat over medium heat until lightly cooked

Add olive oil to a grill pan and cook the meat from step 2. It's done when the surface is browned

Arrange the asparagus, fresh ginger, and beef thigh on a plate. To finish, sprinkle with olive oil, lemon juice, and Italian parsley, and top with chives, shiso flowers, thinly sliced ​​radishes, etc. to taste