Octopus carpaccio with asparagus

Method

1. Scald the asparagus in hot boiling water, then cut in half and add to the carpaccio.
2. Season to taste with vinegar, oil, lemon, pink pepper and dill.

Chef's tip

Asparagus can also be blended together with some oil, salt and lemon, to make a creamy sauce.

Serving suggestion

Serve as a secondo after a light first dish (we suggest our Almond Spaghetti, for instance) or together with a colourful salad and/or some vegetable side-dishes. 

Wine selection

Cold dry or semi-dry white wine like Sauvignon Friuli Aquileia DOC Superiore, Vermentino or Riesling.

Family tip

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Dish history

Octopus is a very common mollusc in all seas, as well as in the Mediterranean too. Its flesh is rich in proteins and low in cholesterol and fats, which makes it a good choice for those on a low-fat diet. Usually, octopus is boiled in water, so that its flesh can become tender and less chewy, but there are also other ways of preparing it: it can be grilled, 'immersed' in a guazzetto or stew, or it can be enjoyed as a carpaccio. The latter is a way of 'cooking' fish or meat without having to use a heat source, by just marinating it in salt or lemon. Since the process of making octopus carpaccio at home is quite time consuming, plus one would need very fresh octopus, a very handy option is to use already marinated octopus, like the one Medusa makes. Try it in this very easy, appetizing, recipe!