Veal carpaccio with zabaglione
400 g very thin sliced veal fillet,
200 g of wild asparagus,
2 tablespoons extra virgin olive oil,
For the zabaglione:
2 egg yolks,
1 tablespoon sweet paprika,
a few drops of lemon.
The calf belongs to the category of white meat; it is a lean meat and easy to digest, so it is ideal for delicate palates, children and the elderly. The veal should not be served with blood and it is advisable to season it with aromatic herbs that go well with its delicate flavor. The cooking must be done over low heat.