Asparagus season is my favourite season, and wouldn’t you know beef carpaccio loves it too. This is a fun dish to eat. The asparagus, just kissed with a little heat plays very nicely with the slightly pickled shallots and sweet cherry tomatoes. Pistachios and parsley round out this very pretty plate.
Photos by Renee Kohlman
2 large shallots
4 Tbs apple cider vinegar
6 asparagus spears, very thinly sliced
Handful cherry tomatoes, cut in half
½ cup flat leaf parsley leaves
½ cup pistachios, coarsely chopped
Cold-pressed canola, camelina or extra virgin olive oil
Sea salt and cracked pepper
Beef tenderloin (see link below)
- In a medium skillet over high heat, heat 2 Tbs oil. Add sliced asparagus and a pinch of sea salt. Cook until just warm. Remove from heat.
- Arrange beef slices on plates and top with warm asparagus, cherry tomato halves, parsley, pickled shallots and pistachios. Drizzle a little vinegar over each plate, along with a good drizzle of oil. Sprinkle with salt and pepper.