Bresaola with pickled spring vegetables

Name: Bresaola with pickled spring vegetables
Total time: 30 min
Yield: 4
Ingredients: 5 tbsp sugar; 40 g Parmesan; ½ bunch radishes; 250 g green asparagus; 1 carrots; 100 g bresaola; 1 dl white balsamic vinegar; 1 tbsp olive oil; 1 tsp fennel seeds; 1 ½ tsp salt; 1 tsp peppercorns; salt and pepper to taste

Total: 30 min. | Active:

lactose-free, gluten-free

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Ingredients

for 4 person

Pickled vegetables
1 dl	water
1 dl	white balsamic vinegar
5 tbsp	sugar
1 tsp	fennel seeds, crushed
1 ½ tsp	salt
1 tsp	peppercorn, crushed
½ bunch	radish, cut in half
250 g	green asparagus, cut in half lengthwise and crosswise
1	carrot, strips cut off using a peeler

To serve
100 g	bresaola, sliced
40 g	Parmesan, shaved into thin strips using a peeler
1 tbsp	olive oil
	salt and pepper to taste

How it's done

Pickled vegetables

Bring the balsamic and water to the boil with the sugar, fennel seed, salt and pepper. Add the radishes and asparagus, simmer for approx. 5 mins. Remove the pan from the heat, add the carrots, mix and leave to cool.

To serve

Serve the bresaola on a platter with the pickled spring vegetables. Scatter the cheese on top. Drizzle with oil, season.

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