Veal carpaccio with olives and pistachios, asparagus, herbs and crunchy parmesan

Ingredients

4 servings

• 400 g veal fillet (or veal rump)
• 4 green asparagus
• 100 g grated Parmesan
• 20 g pistachios
• 8 green olives (large)
• 2 sprigs of chervil
• 2 sprigs of dill
• 2 sprigs of coriander
• 5 cl olive oil
• 2 limes (juice)
• 1 teaspoon wine vinegar
• pink peppercorns
• salt and pepper

Steps

1. 1

   Preheat the oven to 190°C (375°F), thermostat 6/7.

2. 2

   Spread the parmesan in small circles on a baking sheet lined with parchment paper. Bake the parmesan crisps for 10 to 12 minutes. Let them cool before gently peeling them off.

3. 3

   Cut the veal rump into very thin slices.

4. 4

   Mix the lime juice in a bowl with 4 cl of olive oil, salt, pepper, and a few crushed pink peppercorns.

5. 5

   Brush the bottom of four large plates with a little marinade. Place the veal slices on the plates, coat them with the rest of the marinade, and place the plates in the refrigerator for 10 minutes.

6. 6

   Meanwhile, clean and cut the asparagus into ribbons using a vegetable peeler or mandoline. Mix them in a bowl with the herbs, vinegar, the rest of the olive oil, salt, and pepper. Slice the olives and crush the pistachios.

7. 7

   When ready to serve, arrange the asparagus and herbs in a mound on the plates with the carpaccio, add the olive slices, sprinkle with pistachios, and enjoy with the parmesan crisps.