2 cups baby spinach
10 asparagus spears
1/2 golden apple
1/3 pound chuck beef
pink salt & black pepper
rosemary & sage
the juice of 1/2 lemon
extra virgin olive oil
Cut the beef in thin slices, season it with salt and pepper, rosemary and sage and roast it in a pan.
Wash the asparagus, cut an inch of the ends, cut the spears in half and roast them in olive oil.
Cut the apple in thin slices and roast them on both sides.
Mix the lemon juice with 2 tbsp olive oil, pink salt & pepper, rosemary and sage.
Place the spinach in a large bowl, add the asparagus, the apple and the beef.
Drizzle the salad with the vinaigrette and serve immediately.