Roasted Asparagus with Carpaccio

For the roasted asparagus with carpaccio, wash the green asparagus spears, chop the cut and remove the peel only from the lower 3 to 5 cm. Cut the asparagus spears very diagonally into very thin slices.

Melt the butter in a frying pan. Fry the asparagus slices in it for 5 minutes, stirring frequently. Season lightly with salt and pepper, sprinkle with pink peppercorns.

Cook for another 2 minutes at low temperature. Add vinegar, grate in the Parmesan or Gouda cheese and set aside.

For the carpaccio, wrap the beef tenderloin in plastic wrap and place in the freezer for 40 to 60 minutes. Cut the meat, preferably with a sharp knife into very thin slices.

If the slices are still too thick, simply place a sheet of cling film on both sides and press evenly with your hand. Remove the first plastic wrap, place the meat on the plate, and only then peel off the plastic wrap on the other side.

Then drizzle oil, vinegar and juice of a lemon if you like, and sprinkle grated parmesan on top.

Place in the refrigerator for half an hour to allow the meat to soak in the marinade.

Arrange the roasted asparagus with carpaccio, season with pepper, garnish with basil strips and serve.

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