Spring vegetable pasta with rose flavor

Cut the onions into cubes, slice the bamboo shoots into thin slices, chop the spring cabbage into small pieces, and boil the rape flowers into small pieces.

Put a frying pan filled with olive oil over low heat, add the hawk claws and chopped garlic, and stir-fry slowly to bring out the aroma.

Add the onions to a frying pan and fry. Once it's clear, add the seasonings of spring sprouts, rape flowers, bamboo shoots, and [A] and stir-fry again.

Boil the federini in plenty of salted water for about 4 minutes and 20 seconds. Put the chopped asparagus into a pasta pot and boil it together.

Put the federini and asparagus from the colander in a frying pan and mix. Add [B] to adjust the flavor.

Serve it in a bowl and topped with Italian parsley and edible mini rose petals.