Green asparagus and bamboo shoot Parmesan salad

Cut off 4-5cm from the base of the asparagus, remove the shell with a peeler, and boil in salted water for 4-5 minutes

When the asparagus is cooked through and slightly flexible when you lift it from the center with chopsticks, place it in ice water and let it cool for at least 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.