Veal Carpaccio Recipe

Slice the veal fillet into very thin slices using a sharp knife. Set aside in the refrigerator.

Make long, thin strips of asparagus using a peeler or a mandoline. Place them in a bowl with a few pinches of sea salt and the juice of one lemon to soften them.

Cook the beans for 1 minute in boiling salted water and refresh in cold water. Drain and dry.

Slice the cheese into strips using a peeler. Arrange the slices of veal on the plates.

Arrange the slices of asparagus and the beans harmoniously on the slices of veal.

Season with a drizzle of olive oil, lemon zest and juice, flower salt, and pink peppercorns. Finish with slices of cheese.

To finish, serve very cold.