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Asparagus carpaccio with strawberries

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Ingredients for 4 servings:

  • 500 g white asparagus
  • 200 g strawberries, small
  • 30 g chervil
  • 4 tbsp white wine vinegar
  • 3 tbsp vegetable broth
  • 1 tsp sugar
  • 6 tbsp oil (walnut)
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

Cut into thin slices and marinated raw, the aroma comes out particularly well

Clean the asparagus, peel the top third, and trim off any woody ends. Cut into thin slices or grate. Clean the strawberries and also cut into thin slices. Wash the chervil and shake dry. Set aside a few leaves for garnish and finely chop the rest. Marinade: Mix the vinegar, broth, sugar, salt, and pepper. Whisk in the walnut oil. Mix in the chervil. Brush four large plates with a little marinade and arrange the asparagus and strawberries on top. Drizzle with the remaining marinade and let it marinate for a while. Garnish with the chervil leaves before serving.

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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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