Break off the tough ends of the asparagus by hand.

Steam or microwave the asparagus, then cut into pieces about 1 1/2 to 2 inches (4 to 5 centimeters) long.

Take a slice of beef carpaccio and place some asparagus inside. Wrap it up like a bundle. Season with salt and pepper, add Parmesan shavings, and, if desired, a few drops of Worcestershire sauce. Serve on a thin toast or with a spoon.