Carpaccio with green asparagus and shimeji mushrooms

Ingredients for 2 servings:

• 20 slice(s) beef fillet(s), 1 – 1.5 mm thick
• 2 tbsp soy sauce (Kecap Tim Ikan, see my recipes in the database)
• 1 tbsp sesame oil, light
• 16 stalk(s) asparagus, green
• 6 tbsp hollandaise sauce
• 40 g shimeji mushrooms
• 6 leaves of frisée lettuce
• 1 m.-sized tomato(s)
• 2 pinches of salt
• 8 drops of Balsamic vinegar di Modena
• 2 tbsp extra virgin olive oil
• 300 g water
• 6 g chicken stock powder, strong bouillon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

Original title: Milanese Asparagus Carpaccio. Recipe from Milan, Italy.

Mix the Kecap Tim Ikan with the sesame oil and have a small brush ready. Use a bread slicer to cut 20 slices from a larger, partially frozen beef fillet. Arrange them piece by piece in a shingle-like pattern on two serving dishes. Brush one side of each freshly placed piece with the Kecap Tim Ikan mixture. Separate the shimeji mushrooms from the mycelium and substrate, cut the stems into thin rolls, and scatter them over the carpaccio. Use the heads for garnishing. Wash the tomato and cut it crosswise into 8 thin slices. Sprinkle the slices with salt and add 1 drop of balsamic vinegar to each slice. Place the slices on the edge opposite the carpaccio and cover with the washed frisée leaves. Trim the bottom of the asparagus by 1 cm and peel from the center down. Bring a large pan of water to a boil. Dissolve the bouillon powder in it and add the asparagus. Simmer the spears for a maximum of 4 minutes and remove from the broth. Place the asparagus on serving dishes. Pour the hollandaise sauce over the asparagus and drizzle the olive oil over the salad. Garnish the carpaccio with the mushroom caps and serve immediately. Note: Cool the asparagus cooking water, freeze, and use later for a soup. Recipe for Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html