Carpaccio of Grapefruit with Asparagus

Ingredients

• 4 grapefruits (pink)
• 2 tbsp honey
• 2 tbsp Orange juice
• 300 g green asparagus
• 2 tbsp olive oil
• Sea salt
• 1 tsp Pink peppercorns
• Lemon balm (for garnish)

Instructions

1. 1.

   Peel the grapefruits thoroughly, removing even the white rind, and slice the fruit flesh into thin rounds. Arrange them fan‑shaped on four plates. Whisk honey with orange juice and brush the grapefruit slices with this mixture. Peel the lower third of the asparagus and cut the stalks diagonally into slices.

2. 2.

   Briefly sauté the asparagus in hot olive oil, season with sea salt, add the peppercorns, pour a little water, cover and simmer for 2‑3 minutes so that the asparagus is cooked yet still firm. Plate over the grapefruit and garnish with lemon balm before serving.