The second variation of our pairing white asparagus with beef is in the style of a carpaccio. The meat, the rib-eye portion of a first cut chuck roast, is sliced thin, seasoned with olive oil, salt and pepper. We then vacuum seal the slices of meat and pound them into a sheet of meat. The flattened meat is then frozen until firm so that we may cut it into uniform rectangles. Once the meat is cut, we place it on the plate to temper, season it with lemon thyme blossoms and fleur de sel. A slick of white asparagus mayonnaise is added to the dish along with a few lemon thyme leaves. The dish is bright and clean, refreshing on these extremely hot days.
