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Carpaccio in red & white

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Ingredients for 4 servings:

  • 600 g white asparagus
  • 200 g strawberries
  • 4 tbsp rapeseed oil
  • 100 g baby spinach, ready to eat
  • 4 tbsp lemon juice
  • 1 tsp apple syrup
  • salt and pepper
  • 2 tsp pepper, green, pickled
  • 4 tsp crème fraîche

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes

fruity fresh

Wash and trim the asparagus, then blanch it in boiling salted water for 6 minutes. Drain, rinse, and drain well. Wash and trim the strawberries and slice them thinly. Slice the asparagus diagonally. Brush each plate with 1 teaspoon of rapeseed oil and line with the spinach. Arrange the asparagus and strawberries on top in a shingle pattern. Mix the lemon and apple syrup with salt, pepper, and the remaining oil. Drizzle the sauce over the carpaccio, sprinkle with green pepper, and top each plate with 1 teaspoon of crème fraîche.

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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.

Asparagus salad with strawberries

Carpaccio in red & white