Beef carpaccio with asparagus salad
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 10 min
- Serving: 4
- Cost: Average
- Note """"
PRESENTATION
Beef carpaccio is such a classic dish from Venice, and it really really shows how much Italians care about taste and presentation. I mean, this version with asparagus salad totally captures the fresh vibe of spring. Imagine super tender slices of raw beef paired with crisp, raw asparagus. The crunchy texture of the asparagus with the silky beef? Amazing. And here's the thing, the balsamic vinegar adds a tangy kick that ties it all together. Typically, you'll see sliced hard-boiled eggs, salty anchovies, and decorative caper berries—which is great—for a burst of flavor. This isn’t just any Italian appetizer; it is like a piece of art you'd find in a Venetian restaurant, especially when spring veggies are everywhere.
In the Veneto region, simplicity is key, but they don’t skimp on quality. The star here is definitely the high-quality raw beef appetizer, with fresh asparagus bringing the whole salad experience to a new level. And look, little touches like golden egg slices or thinly sliced beef drizzled with lemon vinaigrette make the flavors pop. Adding peppery arugula or some Parmesan shavings can really enhance the spring vibe. The colors are so vivid, and every bite is a perfect mix of moist beef and crunchy greens. Italians are all about balancing light and rich flavors, making this dish just perfect for a fancy dinner or a light lunch. With each forkful, you’ll see why this recipe is so so beloved in northern Italy—simple ingredients done really well. Tons of fresh flavor in every bite. Really, enjoy the taste of Venice with this great and elegant dish.
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INGREDIENTS
- Beef sirloin 1.3 lbs (600 g) - thinly sliced
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the asparagus salad
- Asparagus 14.1 oz (400 g) - to be cleaned
- Balsamic vinegar 2 spoonfuls
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For garnish
- Eggs 4
- Caper berries 1.5 oz (40 g)
- Anchovies in oil 8 fillets
How to prepare Beef carpaccio with asparagus salad
To prepare the beef carpaccio with asparagus salad, first season the slices of sirloin with salt 1, pepper and oil 2. Cover with plastic wrap 3 and place in the refrigerator.
Place the eggs in a small saucepan with cold water 4, bring to a gentle boil and, from that moment, count 7 minutes of cooking. In the meantime, How to clean asparagus: remove the woody end of the base 5, then slice them thinly lengthwise using a vegetable peeler 6.
Transfer the asparagus to a bowl and season with oil 7, salt, pepper and balsamic vinegar 8. Toss gently 9.
You’re ready to plate: arrange the slices of meat on the serving plate 10, then lay the asparagus salad on top 11, spreading it evenly. Shell and crumble the hard-boiled eggs 12.
Finally, garnish with the caper flowers halved 13 and the anchovy fillets cut into diamond shapes 14. Your beef carpaccio with asparagus salad is ready to be served 15!