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Zucchini carpaccio with asparagus and tomatoes

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Ingredients for 4 servings:

  • 4 thin zucchini
  • 8 cocktail tomatoes
  • 16 stalk(s) asparagus, green
  • 2 pinches of salt
  • 1 pinch(s) of pepper
  • 2 cl lemon juice, freshly squeezed
  • 3 tbsp mixed seeds (pumpkin, sunflower, pine nuts)
  • 1 bunch of parsley
  • 1 shallot(s)
  • 1 spring onion(s)
  • 1 piece(s) Parmesan
  • some balsamic vinegar
  • some olive oil
  • 3 cloves garlic

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Thinly slice the zucchini with a vegetable peeler. Marinate with salt, pepper, lemon juice, and olive oil and let it marinate for two hours. Lightly fry the green asparagus and tomatoes in a pan with the garlic cloves. Toast the sunflower seeds, pumpkin seeds, and pine nuts. Serve with the shallots, spring onions, and the carpaccio. Drizzle Parmesan cheese, fresh parsley, and balsamic vinegar over the carpaccio.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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