Japanese asparagus hejo
There's no need to be particular about the ingredients. Make an easy ajillo with the remaining ingredients you have at home. The only seasoning is salt, but it is recommended as you can enjoy the original flavor of the ingredients.
How to make it
1
Peel both of the asparagus and cut them diagonally into pieces that are easy to eat. The shimeji mushrooms are loosened with your hands, and the octopus is also easy to eat. Lightly crush the garlic with the back of a knife.
2
Add olive oil, garlic, clams and asparagus to a frying pan and heat it. Remove the lid with aluminum foil.
3
When the garlic starts to simmer, add all the remaining ingredients and salt, and cook it while covering it with aluminum foil. After a while, the clams' mouths open and stir the whole thing to complete.
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
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