Put the hollandaise in a saucepan and heat gently. Add the garlic, pressed through. Pluck the tarragon leaves, chop them a bit and add them. Add Marsala and herb butter and let the sauce reduce slightly.
Peel the asparagus and boil it for about 10 minutes in salted water with a pinch of sugar.
In the meantime, season the rump steak with herb salt, paprika and nutmeg and fry (I do this on a contact grill – recipe is also available here) and toast the toast.
Slice the tomato. Place the steaks on the toast and spread tomato slices on top.
Place the drained asparagus on top and cover with the sauce. Serve immediately!