Finely mix the goat cheese and goat curd. Season well with salt, pepper, lime oil and chopped chervil. Fill into a dressing sack.
Carefully place the beef fillet slices between two plastic sheets.
Cut into a square and use the skin sack to spray the goat mass on. Roll up carefully.
Lightly salt and pepper the beef fillet and brush with a little marinade and olive oil.
Season the vinegar and juice with salt and pepper. Mix in the almond oil carefully and slowly with the hand blender.
Peel the white asparagus twice, cut off 2 cm at the end and cook in boiling salted water with a little sugar and a little white bread for 8-10 minutes. Take out of the water and soak in ice water.
Cut green asparagus into 3 cm long pieces. Cook in the boiling water until al dente. Rinse in ice water and drain on kitchen paper.
Halve the raspberries and marinate everything together in a bowl. Serve and garnish with fresh chervil and cress.