Asparagus Carpaccio in a Bed of Spinach

For the asparagus carpaccio in a bed of spinach, cut or slice the asparagus into wafer-thin strips and marinate in a mixture of white wine vinegar, lemon juice, olive oil, honey, salt and pepper.

Sauté the shallot rings and washed spinach leaves in olive oil, season, spread out as a bed on a flat plate and arrange the marinated asparagus spears on top.

Cut the washed potatoes with peel into thick slices, cook in salted water, drain and quickly sauté in pepper, salt, olive oil and rosemary.

Serve the asparagus carpaccio in a bed of spinach with the rosemary potatoes.

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