1. Trim the green asparagus and cook in boiling water until al dente, for approximately 4 to 5 minutes. Plunge into cold water and drain.
2. Roll the cooled asparagus spears in slices of carpaccio and cover with caprino shavings.
3 To serve, garnish with beetroot shoots, drizzle over olive oil and balsamic reduction, and season.
Beef or kudu carpaccio works just as well as springbok. Leave hard cheeses like parmesan, pecorino or caprino uncovered in the fridge for a few hours to harden even more before shaving or grating.
Recipe and styling by Peter Rose; photograph by Bruce Tuck. This recipe originally appeared in A Year of Seasonal Dishes compiled by Food & Home Entertaining and published by Human & Rousseau. Available at good book stores for R350.