Method

• 1.
  Slice the steaks as thinly as possible, then place the slices between 2 sheets of baking paper and gently flatten with a rolling pin until 1mm thick. Lay out each slice on a work surface and brush with a thin layer of mustard.
• 2.
  Place the asparagus spears in a bowl and pour over enough boiling water to cover. Stand for 1 minute to blanch lightly, then drain and refresh in cold water. Pat dry with paper towel.
• 3.
  Meanwhile, combine the balsamic vinegar, oil and garlic in a bowl, then season with salt and pepper.
• 4.
  Lay an asparagus spear on top of each slice of beef, then sprinkle with herbs, pine nuts and grated parmesan. Roll up and place on a platter. Drizzle with dressing and scatter over shaved parmesan.