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 broad beans in salted water for 4-5 minutes, then drain in a colander and let cool naturally. Cut the asparagus into 4-5cm lengths and then cut in half lengthwise

Thinly slice the onion, soak in water, and wipe off the water. Cut the bamboo shoots into 5mm slices and peel the broad beans

Combine 3 and 4 in a bowl, add the prosciutto torn into bite-sized pieces, a small amount of Parmesan cheese, and A, and mix

Place on a plate and sprinkle with the remaining Parmesan and parsley