Asparagus Carpaccio

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 2)

Ingredients

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.