In a pan, mix the teriyaki marinade ingredients to form a smooth sauce and bring to the boil over a low heat. Thicken, stirring all the time. Brush over all the meat, and place in a dish. Leave to marinate in the fridge for approx. 2 hours.
Pre-heat the oven to 180°C (356°F) top and bottom (fan oven 160°C/320°F). In a pan, heat the vegetable fat over a medium heat and brown the veal tenderloins all over for approx. 4 minutes. Place the tenderloins on a baking tray and cook in the pre-heated oven on the middle shelf for approx. 10-15 minutes. Pass the remaining marinade through a sieve and reserve to serve as a dip.
In a sieve, rinse the rice under cold running water until the water runs clear. Cook in lightly salted water according to the pack instructions. Place in a bowl and stir in the butter and lime juice.
Trim the green asparagus and cut the stems into segments at an angle. Mix with the wild herb salad in a dish. Mix the peanut oil, white wine vinegar, salt and pepper to make a vinaigrette and add to the salad.