Sword of Justice
Based on:
TypeMain course
Serves4 people
DateSeptember 28, 2026
Grilled entrecote and asparagus together form the sword of justice on your plate.
A main course with grilled entrecote and green asparagus, arranged to form the sharp sword of justice. The dish is presented solemnly on a dark platter, referencing support for the International Criminal Court and the unyielding nature of law.
Ingredients
- 800 g entrecote (in 4 equal pieces)
- 16 green asparagus spears
- 2 tbsp olive oil
- 1 tsp coarse sea salt
- 1 tsp black pepper
- 1 lemon
- 4 sprigs fresh thyme
- 200 g baby potatoes
- 1 tbsp butter
- 1 clove garlic
- 1 tbsp chopped parsley
Method
- Preheat the oven to 200°C.
- Wash the baby potatoes, halve them and boil for 10 minutes in salted water. Drain, toss with butter, parsley, and garlic, and keep warm.
- Brush the entrecote steaks with olive oil, pepper, and salt. Grill for 3-4 minutes per side for medium-rare. Let rest under foil for 5 minutes.
- Trim the woody ends off the asparagus. Brush with olive oil, grill for 5 minutes until nicely striped.
- Cut the lemon into 4 wedges.
- On each plate, place an entrecote diagonally, with 4 asparagus spears neatly on top as the blade. Place a lemon wedge as the 'pommel' at the handle, garnish with thyme.
- Arrange the potatoes in a semicircle at the base of the sword.
Serving notes
- Serve on a long, dark plate for maximum effect.
- Sprinkle coarse sea salt over the 'blade' just before serving.