Green asparagus and octopus salad
How to make it
1
Cut off the roots of the asparagus by cutting off the 4-5cm roots, then remove the stove with a peeler and boil it in salt. The estimated boiling time is 4-5 minutes.
2
When the asparagus is lifted up with chopsticks, cook it to a slight flexing level, then remove it in ice water and cool for more than 3 minutes.
3
Cut the asparagus into 4-5cm lengths and then cut in half lengthwise. The octopus is easy to eat, and the celery should be cut into small pieces, about 5mm in size.
4
Cut the udon into 5cm strips of strips, soak it in vinegared water for about 5 minutes to remove the water.
5
Combine 2 and 3 in a bowl, add A and mix.
Materials 1 person
-
- Green asparagus
- 1 bottle
-
- Boiled octopus
- 30g
-
- Udo
- 20g
-
- of vinegar and vinegar
- Appropriate amount
-
- celery
- 8g
-
[A]
- Olive oil
- 1 tablespoon
-
- Lemon juice
- 1 tsp
-
- Vinegar or wine vinegar
- A little
-
- Balsamic Vinegar
- A little
-
- salt
- 0.5g
-
- Mince parsley
- A pinch
