Carpaccio with shaved asparagus, lemon and parmesan
I love carpaccio! That’s how many words I need to explain my feelings towards these deliciously tender slices of meat. It is perfect as it is, with just a little olive oil and parmesan, but I felt like spicing things up a little this evening.
I had some leftover asparagus stems, organic lemons and fresh basil, and I didn’t see a reason why those ingredients wouldn’t be just perfect together. Well, luckily for me, they were a fantastic match, and I would definitely do this combination again.
First off, you spread out your carpaccio on your favorite flat serving dish. I bought my carpaccio ready-to-go from a good supermarket, but I am sure that it would be a breeze to cut your own if you had some suitable meat on hand.
Then grab your asparagus; use a potato peeler to shave the asparagus into fine slivers, and spread it out on top of the meat. Tear up some basil leaves and throw them over as well. Then grab a lemon, and zest it, like in the photo below.
I like this dish to be very lemony, so I used most of the peel of this (organic) lemon, but you could easily tone it down if you prefer. Sprinkle the zest over the dish. Grab the potato peeler once again, and now shave some parmesan over the whole thing. Don’t skimp, because parmesan really goes perfectly with the carpaccio (and the lemon and asparagus, and everything else).
Now finish it off with some good olive oil, salt and pepper. And then enjoy it with some bread and your favorite person!