Introduction :

Raw asparagus has a lovely nutty, fresh flavour and crispiness which goes beautifully with the velvety Bresaola and the salty Pecorino. It is important that the asparagus is very fresh.

This is a starter but could also be served as part of a buffet on a large platter.

Delicious served with some griddled rustic bread such as sourdough.

Method :

1. Bend the asparagus spears until they snap and discard the tough ends. Cut the tip off one of the spears, slice it in half lengthways and reserve. Slice the rest very finely diagonally, using either a potato peeler or knife.
2. Put into a bowl; add a splash of lemon juice and olive oil, some salt and freshly ground black pepper and mix to coat with your hands.
3. Arrange 4 or 5 slices of Bresaola (depending on their size) onto a plate, overlapping slightly and leaving a small space in the middle.
4. Pile the asparagus into the middle of the plate, again using your hands and decorate with a few Pecorino shavings and the reserved asparagus spear.