Beef Steak with Cashew Encrusted Potato Croquettes Stuffed with Pink Salmon and Grilled Asparagus

POTATO CROQUETTES:
1. Boil at least 3-4 large potatoes.
2. Once fork tender, use a ricer or remove skin and mash while still hot.
3. Add 2 tbsp butter, ¼ cup milk, salt and freshly ground black pepper. Set aside.
4. Drain 1 can of pink salmon and shred the salmon with a fork.
5. Roll mashed potato into balls and make a well in the middle and insert the flaked salmon. Close into a ball again. Set aside.
6. Crush any creamy nut very finely and roll the potato croquettes on the crushed nuts until fully coated.
7. Deep fry the croquettes until golden brown. Drain and set aside.

ASPARAGUS:
1. Trim the ends off asparagus spears. Make sure they are still fresh if you can still hear a snap when you bend one.
2. Blanch in salted boiling water until tender but not soft.
3. Drain and coat with olive oil.
4. Grill until desired doneness is achieved. Set aside.

STEAK:
1. Season with salt and pepper about 250g of Yakiniku cut beef.
2. Heat 2 tsp olive oil and 1 tsp butter in a pan and sear the steaks a few batches at a time.
3. Add oil and butter for every batch and remove burnt residue. Once cooked set aside.

To serve. place the beef on the center of the platter and arrange the potato croquettes around the beef. Arrange the grilled asparagus around the potatoes and sprinkle some toasted sesame seed on top of the beef.