Beet carpaccio with grilled asparagus and burrata

How to do it:

1. Peel the lower third of the asparagus and cut away any woody pieces.
2. Cut the beet into thin slices or shave.
3. Chop the walnuts into small pieces.
4. Slowly brown the asparagus on all sides in a pan with olive oil. Add the garlic and thyme, pepper and salt. At this point, you can also grill the tomato.
5. Place the slices of beet on the plate in a fan shape, place the asparagus on top, season with lime, pepper and salt. Decorate with the walnuts and the grilled tomato and top with a scoop of burrata.