Scampi-carpaccio with green asparagus

Preparation time: 80 minutes, easy and clever, for 8 people

Ingredients: 24 crude scampis, 12 tablespoons of olive oil, 4 bunches of green asparagus, 8 oranges, 2 lemons, 2 bunches of tarragon, 2 teaspoons of coarse-grained mustard (hot), some dill, salt, and pepper.

Tools: a board, a sharp-edged knife, cling film, steak mallet, a small pot, a bowl

Peel the scampi and cut them in the middle. Open them up and take off the black intestine. Meanwhile cook the asparagus a few minutes in salted water. It doesn’t have to loose its colour and stay `al dente´.

Prepare a bigger peace of cling film. Oil half of it with olive oil. Put four scampi star like on it. Put the not-oiled half over it. Now beat the meat with the steak mallet in thin slices and put them in the fridge for 20 minutes.

Press out the juice of the oranges and lemons and mix the juice. Reduce the liquid in a small pot on the ¾ of the amount.

Mix olive oil, hoed tarragon and coarse-grained mustard with the cooled juice in a bowl. Flavour it and put it aside.

Shortly before you serve, take the carpaccio out of the fridge and let it repose a few minutes. Take off the cling film and put the slices carefully on a plate. If necessary cool them again.

Cut the cooked asparagus in identical peaces (3 inches). Taste the sauce and pour it over the carpaccio. Arrange the asparagus decoratively, at the end garnish the carpaccio with a bunch of dill. Serve it very cold.