1. Wash dried lilies
2. Boil on low heat for 2 minutes, boil the petals softly and remove the water to control
3. Cut off the asparagus heads, the asparagus heads are very tender, so they need to be blanched separately
4. Put a little salt in the boiling water, add the asparagus to blanch for about half a minute, then put the asparagus tips in the blanched for a few seconds. I forgot to take a picture of the tip of the bamboo shoot.
5. The blanched asparagus should be cut into sections with an oblique knife.
6. Put the water-controlled lily and asparagus into the plate
7. Pour vinegar, light soy sauce, salt and sesame oil, mix well
Tips:The lilies need to be boiled, just boil them softly, don't cook them for too long.
