Michael Symon's Beef Carpaccio Wrapped Asparagus with Gremolata
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12 spears asparagus
12 slices beef carpaccio
1/4 cup finely chopped fresh flat-leaf parsley leaves
1 tablespoon freshly grated lemon zest
1 1/2 teaspoons minced garlic or to taste

Chop the parsley, mince the garlic and zest the lemon.

Trim and blanch asparagus spears in boiling salted water for about 
1 minute, remove from boiling water and chill in an ice bath. Remove 
asparagus from ice bath and lay out to dry on paper towels.  

Combine the parsley, zest and garlic in a small bowl. 

Sprinkle beef Carpaccio with gremolta (parsley mixture), then wrap beef 
Carpaccio around each of the asparagus, leaving the tips showing.

From: ABC: The Chew