Bamboo ragu pasta

Cut the bamboo shoots in half lengthwise, cut the roots into 7-8mm thick sardines, and cut the tip into 7-8mm thick vertically.

Remove the roots of the asparagus, peel the skin with a peeler, and cut it into 8 equal parts.

Put the garlic and hawk claws in a frying pan and heat them, and when the garlic turns color, add the cherry shrimp and bamboo shoots and fry.

Boil water in a pot, add salt, and boil the federini until it has a slightly firm al dente (the core remains in the center). (Approximately: about 1 minute before the displayed time. *Here, about 4 minutes and 30 seconds)

Add A to ③ and the cooking liquid and stir-fry.

Once the pot in ④ has been added with federini and has passed for about a minute and a half, add asparagus and boil together.

Put ⑥ and B in the frying pan ⑤ and tangle them together, then serve them on a plate to decorate the kinbuds.