Preparation

Wash the asparagus, peel the lower third and cut off the woody ends.

Trim off the asparagus tips, then cut the stalks diagonally into 5cm pieces.

Heat the rapeseed oil in a pan and cook the asparagus for 8-10 minutes over a medium heat.

Reduce the heat and carefully pour off the oil from the pan. Add the walnut oil to the asparagus and sprinkle with salt. Add the bresaola and season with pepper.