Pop them in the oven at 220 C for about 15 mins or until crispy and browned.
Pan-fry the steak in a little canola/veg oil to rare/medium rare.
Place the asparagus in a pan with a little water and poach for a few
minutes, then add a knob of butter and seasoning and toss for a minute,
ending off with a squeeze of lemon.
Place the dressing ingredients and the cut baby tomatoes into the
pan juices from the steak and place on the heat for a minute or two.
Pile up your salad and pour the tomatoes over the top with the sauce.
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