Asparagus Carpaccio

From issue #5.
Photography by Photography by Nick Tresidder.
Asparagus Carpaccio

Simplest of all as a starter, the first fresh vegetables that grace our tables are served with drizzles of good olive oil and lemon. Choose tender fresh green asparagus (check the bottoms to make sure they are moist and freshly cut) or substitute the first young courgettes and slice paper thin using a special tool called a mandolin. In a pinch, you can use a very sharp vegetable peeler.

Serves: 4


1 bunch freshest green asparagus
1 lemon
a few white spring onions
extra virgin olive oil
finely ground sea salt and freshly ground pepper to taste


Snap the woody ends off the asparagus. Using a sharp mandolin, start at the bottom of the spear and slice the asparagus directly onto the serving plates. Cut the lemon in half then slice a few thin wedges over the greens.
Trim the bottom of the onion bulbs and slice just a few slivers over the top.

Now squeeze some lemon juice over all, drizzle the olive oil generously around and sprinkle with salt and pepper. Eh voila! That simple. Serves 4