Chef and Owner Paolo Sparvoli
"Casa Mia" Restaurant, Tolentino, Italy
Thinly slice the filet, carefully removing all fat. Finely pound the filet with a knife. Place in a bowl and add ½ of the lemon juice and ingredients 3-7 and let rest 5 minutes. Meanwhile, wash and dry the asparagus. Finely slice and place in a bowl; add the remaining lemon juice and olive oil.
Place the tartare in a ramekin and gently press with a fork. Carefully transfer the tartare to a plate by slightly tipping the ramekin and gently manipulating the meat with a fork so as not to break the mold. Garnish with asparagus and abundant, freshly grated black summer truffles.