Veal tartare, green asparagus and clams

Ingredients for 4 people
430 g of veal tenderloin
75 g of Paris mushrooms
150 g of green asparagus
150 g of whole clam meat or previously cooked sea almonds
40 g of shallots
10 g of chives
1 tbsp .s of black sesame
40 g of toasted pine nuts
5 cl of classic vinaigrette (peanut oil, sherry vinegar, salt, pepper)
4 cl of oyster sauce
1 tbsp. at s. soy sauce
1 tbsp. at s. lime juice
1 tbsp. at s. chopped chives
3 turns of the pepper mill
1 tbsp. c. level of salt
A few small grilled croutons
A few thin slices of button mushrooms
A little vinaigrette
A bit of chives

progress

Cut the raw veal into small dice and the button mushrooms into very thin strips.
Using a vegetable peeler, make asparagus tagliatelle then add the whole clams.
To mix together. Add the finely chopped shallots and chives.
Gently mix again, then place in the refrigerator.
Two hours before serving, and no more to prevent the veal from overcooking, mix all the ingredients (sesame, pine nuts, vinaigrette, oyster sauce, salt, pepper, soy sauce, lemon and chives) with the tartare of veal and clams.