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Roasted Asparagus with carpaccio Recipe

Roasted Asparagus with carpaccio

Recipe Ingredients for Roasted Asparagus with carpaccio

250 grams Green asparagus
2 tbsp Butter
some Salt
some Pepper
1 / 2 tsp Pink peppercorns
3 tbsp Balsamic vinegar
30 grams Parmesan or old Gouda
some Basil leaves
150 grams Beef
75 cl Cold-pressed olive oil
some Salt
some Pepper
50 g Parmesan in a row
some Fresh basil
3 tbsp Balsamic vinegar

Roasted Asparagus with carpaccio Recipe Directions

Wash the asparagus, cut off the angle and the peel just under 3 to 5 cm. The asparagus spears cut diagonally into very thin slices. Melt the butter in a frying pan.

The asparagus slices pour in, cook, stirring frequently, about 5 minutes. Slightly with salt and pepper, sprinkle with the pink peppercorns. Cook another 2 minutes with little heat. Vinegar to rub into the Gouda or Parmesan, garnish with basil leaves, served most directly from the pan.

The beef fillet in cling film wrap and place 40 to 60 minutes in the freezer. The meat, the best cut on the slicer, thinly sliced. When the pieces are too thick, simply insert a plastic wrap on both sides and flatten with your hand. Remove the first film, place the meat on the plate, and only then remove the foil on the other side.

Then the oil, vinegar, lemon drizzle and possibly sprinkle the grated parmesan. It all over again for half an hour in the refrigerator so the meat can draw in the marinade. Serve with pepper and spice only now about to give the basil strips.


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