Scampi's pancetta roll with fukinoto flavour

Scampi cut the strands and sprinkle with salt and white pepper all over.

Only the skin part of the fukinoto is used. Peel off one by one and attach it around the scampi.

Arrange two thinly sliced ​​pancetta pieces in a row, then wrap them with [2] as a core.

Heat a frying pan with olive oil and add the garlic. Once the scent comes out, remove it, add [3] and bake. Roll it and cook for about 2 minutes, then remove it into a batter.

Make sauteed asparagus butter for side dishes. Peel the asparagus peel with a peeler, boil it in salted hot water for about 3 minutes, then remove it in ice water.

Put unsalted butter in a frying pan and heat it over and melt it. Add drained asparagus, add salt, white pepper and water and stir-fry quickly.

Place asparagus on a plate and place [4] on top. Add the boiled turnip and shiso flowers, pour the remaining butter sauce into a frying pan from [6] and finish.