Asparagus Appetizer Recipe

This white asparagus appetizer recipe is a fresh, very easy and mindblowing start for your hot summer garden party. At least if May and June are hot enough to call it summer... If you ask me white asparagus are at their best in those months. My hometown is reknown in Belgium for this delicious white gold but mind you, I ate the same quality white asparagus in France and Germany. I wouldn't try this recipe with green asparagus though.

There are many ways to prepare white asparagus: you can steam, cook, bake or even fry them in tempura batter! But I also prefer raw asparagus. This asparagus appetizer is very easy to make. You can compare their taste with raw endives: juicy, crunchy and fresh. After peeling the asparagus don't throw away the skins. Do just like my grandmother did: cook them in some light chicken stock together with a clove of garlic, strain the broth and add fresh chervil, pepper, salt and a few bits of crunchy white asparagus. There you go: a fresh, frugal and light asparagus soup from scratch!

Asparagus Appetizer

Peel the asparagus. Hold them by their heads and carefully run a vegetable peeler towards the cut end. Once peeled, slice the asparagus lengthwise into thin strips while holding the head steady. Don't push too hard because the asparagus breaks easily. Combine the sesame oil, the olive oil and the vinegar into a light dressing. Place the curly strips of asparagus onto plates and drizzle with the dressing. Finish with a little pinch of salt, the chopped tarragon and the sesame seeds. Serve the carpaccio chilled.

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