Summary

Ingredients

• 4 stalks asparagus, white (thick stalks)
• 1 orange (s)
• some oil
• some white wine vinegar
• lots thyme as needed
• salt and pepper
• Parmesan

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Instructions

1. 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.
2. Squeeze the orange and mix the juice with a little oil and a little white wine vinegar. Salt and pepper.
3. 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.
4. 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.