To prepare beef tataki: Pat beef tenderloin dry with paper towels. Season generously with salt and black pepper. Heat 20ml olive oil in a heavy-bottomed pan or cast-iron skillet over very high heat until smoking. Carefully sear the beef tenderloin on all sides for 1-2 minutes per side until a deep brown crust forms but the center remains rare. Immediately transfer to an ice bath to stop cooking, then pat dry. Slice the beef very thinly against the grain (about 3-4 mm thick) using a sharp knife.

To prepare edamame-ginger puree: Bring a small pot of water to a boil. Add shelled frozen edamame and blanch for 2 minutes. Drain well. In a high-speed blender, combine blanched edamame, grated fresh ginger, minced garlic, 100ml vegetable broth, and the juice of one lime. Blend until perfectly smooth and creamy. Season with salt and pepper. Keep warm.

To prepare sesame-crusted asparagus: Wash asparagus spears. In a shallow dish, roll asparagus spears in sesame seeds to coat evenly. Heat remaining 50ml olive oil in a large skillet over medium-high heat. Add sesame-crusted asparagus and sauté for 3-4 minutes, turning occasionally, until tender-crisp and the sesame seeds are golden. Season with a pinch of salt.

To make tataki dressing: In a small bowl, whisk together low sodium soy sauce, rice vinegar, and honey until well combined.

To assemble: Spoon a generous portion of the edamame-ginger puree onto each plate, creating a smooth base. Arrange the thinly sliced beef tataki artfully on top of the puree. Place the sesame-crusted asparagus spears alongside the beef. Drizzle the tataki dressing over the beef and asparagus. Serve immediately.