Japanese asparagus hejo
You don't have to be particular about the ingredients. Make a simple ajillo using leftover ingredients you have at home. The only seasoning is salt, but we recommend it because you can enjoy the natural flavor of the ingredients
How to make it
1
Peel both asparagus and cut them diagonally into bite-sized pieces. Break up the shimeji mushrooms with your hands and cut the octopus into bite-sized pieces. Lightly crush the garlic with the back of a knife
2
Add olive oil, garlic, clams, and asparagus to a frying pan and heat. Cover with aluminum foil
3
Once the garlic is boiling, add the remaining ingredients and salt, cover with aluminum foil and cook. After a while, when the clams open, stir everything together and it's done
Ingredients for 4 people
-
- asparagus
- 100g
-
- White asparagus
- 100g
-
- Octopus
- 100g
-
- Shimeji
- 50g
-
- clams
- 3 pieces
-
- garlic
- 3 pieces
-
-
Olive Oil
Ardoino Extra Virgin - 100cc
-
Olive Oil
-
- salt
- 1/2 tbsp
[PR]
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