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Ингредиенты
- 400 gm Medium spears of green asparagus
- 120 ml Extra virgin olive oil
- 85 gm Parmesan, freshly grated Salt and freshly grnd black pepper
- 300 gm Beef fillet, (tenderloin) or possibly sirloin steak
- 1/2 x Lemon
- 1 Tbsp. Fresh basil, minced
- 4 x Large eggs
- 4 x Spring onions, (scallions), finely minced
- 1 x Garlic clove, very finely minced (optional)
- 1 Tbsp. Red wine vinegar
- 100 ml Extra virgin olive oil
Инструкции
- Trim the asparagus and peel if necessary. Cook in boiling salted water for 3 min or possibly till just tender but still quite hard. Drain and fresh in iced water. When completely cool, drain the asparagus and pat dry on a clean cloth. Set aside.
- Add in a dash of vinegar to a small pan of simmering salted water, then poach the Large eggs for the sauce. Drain and refresh in cool water. Drain on paper towels and leave to cold.
- Lightly heat a non-stick frying pan which is about 20cm in diameter. Brush with a film of extra virgin olive oil then sprinkle in a thin, even layer of Parmesan.
- Cook for about 2 min or possibly till the cheese melts and turns golden brown. Use a palette knife (metal spatula) to transfer the Parmesan cracknel to paper towels. Repeat to make 8 cracknel in all. Prepare a charcoal grill.
- To finish the sauce, put the poached Large eggs in a bowl with the remaining ingredients and crush finely with a fork. Season with salt and pepper.
- Toss the asparagus in extra virgin olive oil and season with salt and pepper. Chargrill to mark them on all sides.
- Cut the beef into very thin slices. Divide among 4 flat plates, arranging them in one layer if possible and cover with clingfilm (plastic wrap).
- Lb. till the beef is very thin. Remove the film and brush the beef with extra virgin olive oil. Sprinkle with lemon juice and season with sea salt and pepper.
- Place a Parmesan cracknel on top of each carpaccio, then add in the grilled asparagus and sprinkle with basil. Top with the remaining cracknel. Spoon the egg sauce around and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 616 | |
| Calories from Fat 537 | 87% |
| Total Fat 60.71g | 76% |
| Saturated Fat 11.98g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 223mg | 74% |
| Sodium 414mg | 17% |
| Potassium 244mg | 7% |
| Total Carbs 4.77g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.99g | 1% |
| Protein 15.32g | 25% |
