Bamboo shoot ragout pasta

Cut the bamboo shoots in half lengthwise, cut the base into 7-8mm thick chrysanthemum shapes, and cut the tip lengthwise into 7-8mm thick pieces

Remove the roots from the asparagus, peel it with a peeler, and cut it into 8 equal pieces lengthwise

Put garlic and chili pepper in a frying pan and heat. When the garlic starts to brown, add the cherry shrimp and bamboo shoots and stir-fry

Bring a pot of water to a boil, add salt, and boil the federini until they are slightly al dente (with a little core remaining in the center). (Guideline: about 1 minute before the recommended time. *In this case, it's about 4 minutes and 30 seconds.)

Add A and the cooking water to ③ and stir-fry

④ After adding the fedellini to the pot, add the asparagus and boil together for about 1.5 minutes

Add ⑥ and B to the frying pan in ⑤, mix well, then arrange on a plate and garnish with kinome leaves