Purple asparagus carpaccio
Purple asparagus carpaccio
Serves 4
PREPARATION: about 30 mins
Ingredients
DRESSING
– 1 organic lemon
– 1 tbsp mild mustard
– 2 tbsp honey
– 3 tbsp olive oil
– Salt
– 1 tbsp red peppercorns, crushed
– 250 g purple asparagus
– 120 g sliced raw ham
– 50 g Sbrinz AOP, finely shaved
– 2 tbsp flat-leaf parsley, plucked, according to taste
– Some red peppercorns, crushed
Preparation
DRESSING
Zest lemon with a peeler. Blanc peels briefly, then let dry. Press out juice. Mix mustard, honey and lemon juice well. Gradually pour in oil while stirring until sauce becomes creamy, then season.
Wash asparagus, freshly trim ends. Use a peeler to peel asparagus from end to tip in thin strips, arrange, drizzle with dressing. Top with raw ham, Sbrinz and lemon peels, plus parsley according to taste, and season.
