Rib-Eye Steak

with Asparagus Puree and Bacon Custard

prep time: 10 minutes, plus time to chill custard (not including time
to cook bacon) cook time: 35 minutes yield: 2 servings

6 strips bacon, cooked and diced
1¼ cups heavy cream, divided
¼ teaspoon ground nutmeg
2 large egg yolks
8 asparagus spears
1 (8-ounce) boneless rib-eye steak
Fine sea salt and ground black pepper
1 tablespoon ghee

for garnish

Baby lettuce leaves
Cherry tomatoes

1. To make the bacon custard, combine the cooked
   bacon, 1 cup of the cream, and the nutmeg in a
   saucepan and bring to a gentle simmer. Remove from
   the heat and allow the flavors to infuse for 15 minutes.
   Strain and discard the bacon.


2. While the bacon soaks in the cream, place the