Name: Green asparagus, Nordic beet carpaccio
Prep time: 30 min
Cook time: 15 min
Yield: 4 people
Cuisine: France
Ingredients: 12 green asparagus; 1 boot ofround radishes; 500 g ofbeets; 100 g ofcapers in vinegar; 50 g ofsmoked herring; 6 tbsp ofolive oil; 4 tbsp ofbalsamic vinegar; salt, pepper; chef's knife; peeler

appetizers contemporary cuisine gourmet cuisine slow cooking

Updated on 24 March 2026 by

charlie

10 reviews 4.6 : Very good

Diet

GFDF Gluten-free Lactose-free Vegetarian Fish

Level

Easy

Calories

42 pour 100g

Preparation

30 minutes

Cooking

15 minutes

I created this recipe for green asparagus and their "Nordic carpaccio" for a dinner party with friends. Everyone loved it, so I decided to post it on my favorite website 😊

This appetizer is truly delicious, easy to prepare, and looks absolutely stunning!

Table des matières

How do you make this Nordic carpaccio?

"Nordic Freshness" is a cold carpaccio made with radishes, beets, smoked herring, and capers. It offers a delightful contrast in temperature, texture, and flavor when paired with warm asparagus.

Give it a try!

I hope you’ll be inspired to cook these asparagus served with this little beet carpaccio, and that your guests will love them too!

Enjoy, and thank you in advance for your comments 🙏

For

people

Add to shopping list

12 green asparagus
1 boot of round radishes
500 g of beets
100 g of capers in vinegar
50 g of smoked herring
6 tbsp of olive oil
4 tbsp of balsamic vinegar
salt, pepper

Kitchen utensils
chef's knife
peeler

Preparing the ingredients
- 1
  Trim the radish greens.
  "Waste-reduction
  Don’t throw away your radish greens—you can use them to make a delicious soup!
  
  Rinse the radishes and scrub them with a vegetable brush if necessary.
  Slice a dozen radishes into thin strips.
- 2
  Cut the smoked herring fillets into small pieces.
  Set aside.
- 3
  Slice the beets into slices a few millimeters thick and set aside.
Cooking Asparagus
- 4
  Fill a shallow pan with water, to a depth of about 2 cm.
  Add salt, and bring to a boil.
- 5
  Meanwhile, gently rinse the asparagus and peel the lower two-thirds using a vegetable peeler.
  Place the asparagus in the boiling water and cook for 15 minutes.
Final assembly
- 6
  Arrange the plates.
  Place the beet slices on each plate, then top each with the thinly sliced herring, capers, and a few radish slices.
- 7
  Prepare the dressing: in a bowl, whisk together the oil and vinegar with a fork.
  Season with salt and pepper, and taste to make sure it’s to your liking.
- 8
  Once the asparagus is cooked, place 3 spears on each plate and drizzle with vinaigrette.
  Serve immediately, before the asparagus gets cold!