Scampi's pancetta roll with fukinoto flavour

Slice the scampi and sprinkle salt and white pepper all over

Use only the skin of the butterbur sprouts. Peel off each piece and place them around the scampi

Place two thinly sliced ​​pancetta slices at a time, and wrap them around (2) as the center

Heat a frying pan with olive oil and add the garlic. When the aroma comes out, remove the pan and add [3]. Cook for about 2 minutes, turning the pan around, then remove to a tray

To garnish, make butter-sautéed asparagus. Peel the asparagus with a peeler, boil in salted water for about 3 minutes, then remove from the oven and place in ice water

Put unsalted butter in a frying pan and heat until melted. Add the drained asparagus, salt, white pepper, and water and stir-fry briefly

Place the asparagus on a plate and top with [4]. Garnish with boiled turnip and shiso flowers, and pour the butter sauce remaining in the frying pan from [6] over it to finish