John Myers
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Carpaccio with Baby Asparagus
The perfect carpaccio with baby asparagus à la biggi recipe with a picture and simple step-by-step instructions.
- The meat
- 300 g Beef fillet from the center
- Olive oil
- Lemon juice
- Basil
- Rosemary
- Coarsely ground pepper
- The side dishes
- 150 g White baby asparagus
- 150 g Baby asparagus green
- 300 g Taglioni ribbon noodles
- Chillioel
- Salted butter
- Finely ground sea salt
Preparing the Carpachio
- Put the beef fillet briefly in oil. Mix the herbs with lemon juice and pepper. Generously rub the fillet of beef with it. Pack in foil. Put the herbs in the fridge overnight so that the herbs are absorbed well.
Preparation (step 1)
- Briefly freeze the beef fillet in the freezer so that it can be cut better. Spread the fillet on three silicone cutting plates (on the machine) and cut it into wafer-thin slices and place a sheet of film between each layer of slices. As soon as all the slices are finished, roll a paper towel over the meat again so that the maximum thinness is achieved. Put the whole thing back in the fridge so that, among other things, the color is retained.
Preparation (step 2)
- Now wash the baby asparagus and slowly cook until firm to the bite in a closed pan with salted butter. Season with a little pepper. Shortly before removing, let some butter melt again so that the taste is fully present.
- Heat the Taglioni`s (were already cooked the day before) for a few minutes in a pan with Chillioel.
- In the meantime, thinly slice the Parmesan. Arrange the carpaccio on plates. Add the asparagus and pasta and a little balsamic lemon cream. I serve this with a dry red wine or chilled rosè.
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