Michael Symon's Beef Carpaccio Wrapped Asparagus with Gremolata
12 spears asparagus12 slices beef carpaccio
1/4 cup finely chopped fresh flat-leaf parsley leaves
1 tablespoon freshly grated lemon zest
1 1/2 teaspoons minced garlic or to taste
Chop the parsley, mince the garlic and zest the lemon.
Trim and blanch asparagus spears in boiling salted water for about 1 minute, remove from boiling water and chill in an ice bath. Remove asparagus from ice bath and lay out to dry on paper towels.
Combine the parsley, zest and garlic in a small bowl.
Sprinkle beef Carpaccio with gremolta (parsley mixture), then wrap beef Carpaccio around each of the asparagus, leaving the tips showing.
From: ABC: The Chew [archive.org]
