Asparagus Carpaccio
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 stalks asparagus, white (thick stalks)
- 1 orange (s)
- some oil
- some white wine vinegar
- lots thyme as needed
- salt and pepper
- Parmesan
Print Recipe
Pin Recipe Instructions
- Wash the asparagus thoroughly and peel it generously, cut off the woody ends. Then use a peeler to slice the asparagus into thin strips and place them next to each other on a plate, stacking a second and third layer on top in the same way.
- Squeeze the orange and mix the juice with a little oil and a little white wine vinegar. Salt and pepper.
- Drizzle the orange-oil-vinegar mixture over the asparagus, then sprinkle generously with fresh thyme and pepper again. Based on the classic beef carpaccio, finally slice some parmesan over it. Serve immediately.
- IMPORTANT: Since the asparagus is eaten raw, only really fresh sticks should be used for this recipe - preferably on the same day or at most the day before.
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