Beef Carpaccio with Pickled Shallots and Asparagus

Yield: Serves 6, and best if eaten immediately.

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)


  1. 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.
  2. 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.

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