Asparagus Carpaccio in May

Apr 30, 2026SAL de IBIZA

Asparagus carpaccio is a slightly different kind of love letter to the blissful month of May: fresh, elegant, and gone faster than you can say “Thanks, Mom.” Don’t worry — the recipe is wonderfully simple, yet guaranteed to inspire plenty of “Wow!” and “Mmmh!” moments.

Paper-thin slices of asparagus meet lemon, olive oil, and savory Parmesan for an intense flavor experience — no cooking required.

Finished with Fleur de Sel “Isla Blanca,” it becomes a delicate, light dish and a whole new way to enjoy asparagus. 🌿🥂💕

Preparation 20 minutes

Servings for 2 people

Ingredients

400 g white asparagus, preferably thick spears

2 tbsp olive oil, the good kind

Juice of half a lemon

50 g Parmesan cheese, in a block

Freshly ground pepper to taste

and as a finishing touch, a pinch
of our Fleur de Sel "Isla Blanca"

Instructions

Wash and peel the asparagus, then trim off the woody ends. Slice the asparagus lengthwise into paper-thin strips — this works best with a vegetable peeler: lay the asparagus flat on a board and, starting from the tip, pull downward with gentle pressure.

Arrange the strips decoratively on a beautiful plate — letting them overlap slightly creates an especially elegant look. Drizzle with olive oil and fresh lemon juice, add a touch of pepper, then generously shave fresh Parmesan over the top.

To finish, sprinkle Fleur de Sel “Isla Blanca” from the white ceramic pot over the Parmesan — the herbal notes of rosemary, thyme, and lavender, together with the citrus nuances, pair beautifully with the fresh asparagus. Serve immediately — promised, it’s a completely new kind of taste experience. 🌿