Beef Carpaccio with Wild Herb Salad, Fried Asparagus Tips and Truffles

Carefully lay out the beef carpaccio on a plate, slice by slice. Remove the flowers from the wild herb salad and set aside.

Put the wild herb salad yourself in a bowl. Finely chop the onion and pour over the salad in the bowl.

Cut the asparagus into pieces about 3 cm long and fry in a little oil. Season the asparagus in the pan with salt, pepper and sugar. Then let the asparagus cool on a plate and fry the grains briefly.

For the dressing, put olive oil, balsamic vinegar, a little salt, a little pepper, truffle pesto, mustard and a little water in a bowl and stir with a whisk. Pour the dressing over the salad and mix carefully with the salad.

Then place some lettuce in the center of the plate covered with carpaccio. Take some of the sauce and place on the carpaccio on the edge of the plate. Place a slice of lemon on the edge of the plate, slice some Parmesan into thin slices, for example with a truffle slicer, over the salad and distribute the grains over the plate. Now slice the truffle over the dish. Decorate with the set aside flowers. Serve with some baguette.