Ham carpaccio with marinated green asparagus

Cut a small piece of the asparagus tips. Finely chop the basil. Steam the asparagus in a steam basket over a layer of boiling water - in steamer or steamer - for 8-10 minutes until al dente.

Meanwhile, bring the orange juice and grater to a simmer in a frying pan. Then pour it into a deep plate and beat basil, oil, salt and freshly ground black pepper. Spoon the warm asparagus through this marinade and allow to cool.

Spread the slices of ham on plates and put the marinated asparagus in the middle with all the cups to one side. Drizzle the rest of the marinade over the ham.

Peel the pistachio nuts and chop them coarsely. Cut the cress above the plates of the bed and sprinkle the pistachio nuts over it.