Green asparagus and bamboo shoots Parmesan cheese salad

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.

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.

Boil the beans in salt for 4-5 minutes, then put in a colander and let cool naturally. Cut the asparagus into 4-5cm lengths and then cut in half lengthwise.

Slice the onions thinly and soak them in water to wipe off the water. Slice the bamboo shoots into thin slices of about 5mm and peel off the beans.

Put 3 and 4 in a bowl, then add a small amount of prosciutto, Parmesan, and A, tossed to a suitable size and mix.

Place on a plate and sprinkle with remaining Parmesan cheese and parsley.