Zucchini Carpaccio with Asparagus and Tomatoes
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 thin zucchini
- 8 cocktail tomatoes
- 16 stalks asparagus, green
- 2 pinches salt
- 1 pinch (s) pepper
- 2 cl lemon juice, freshly squeezed
- 3 tablespoon grains, mixed (pumpkin, sunflower, pine nuts)
- 1 bunch parsley
- 1 shallot (s)
- 1 spring onion (s)
- 1 piece (s) parmesan cheese
- some balsamic vinegar
- some olive oil
- 3 cloves garlic
Print Recipe
Pin Recipe Instructions
- Use the peeler to cut the zucchini into thin slices. Marinate with salt, pepper, lemon juice and olive oil and let it steep for two hours.
- Lightly fry the green asparagus and tomatoes in a pan with the garlic cloves. Roast sunflower, pumpkin and pine nuts. Serve with shallots, spring onions and the carpaccio.
- Parmesan, fresh parsley and balsamic vinegar finely dosed over the carpaccio.
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