Fukinoto and spring vegetable pasta

Roughly chop the butterbur and deep fry in oil heated to 160°C. Once the surface has taken on a slight color, remove from the frying pan. Spread on paper to drain the oil and sprinkle with salt while still hot. Frying time should be around 1 minute

Cut off the roots of the asparagus and slice it lengthwise, dice the bacon, and cut the bamboo shoots into chrysanthemum shapes

Heat olive oil in a frying pan over high heat and fry the chopped garlic and chili pepper. When the aroma comes out, add the bacon and bamboo shoots, and when everything is well combined, add the Italian parsley, salt, and white pepper and continue frying

Boil the federini in 1% salted water for 4 minutes and 20 seconds. Halfway through, add 50cc of the cooking water to the frying pan (3) and mix well

After about 20 seconds of boiling the federini, add the asparagus and peeled broad beans and boil together. After a total of 4 minutes and 20 seconds, drain the water and add to the pasta sauce

Add the olive oil, Italian parsley, and white pepper to finish, then add the cooked Federini water as needed. Add salt to taste and remove from heat

Serve in a bowl, sprinkle with deep-fried butterbur, and finish by sprinkling with Italian parsley