Pasta with green asparagus and spring vegetables

Cut the asparagus and rape blossoms into 5cm lengths, thinly slice the bamboo shoots, and finely chop the prosciutto

Boil water in a pot, add salt, and boil the spaghetti until it is slightly al dente (with a little core remaining in the center). (Guideline: about 1 minute before the recommended time. In this case, 4 minutes.)

Add the asparagus to the same pot as step 2 and boil together with the spaghetti for 3-4 minutes

Heat A over low heat, and when the garlic turns golden brown, add the broad beans, rape blossoms, and bamboo shoots in that order. Mix once, then add the prosciutto and B and stir-fry

Place on a plate and garnish with parsley

Once everything is well combined, add the cooked spaghetti and asparagus and mix well