1. Four tips for selecting asparagus: look at the color of the whole body emerald green, look at the dense and dense heads of the shoots, look at the thickness evenly up and down, and pinch the finger prints to be refreshing and refreshing.
2. Cut the asparagus, the roots are relatively old.
3. The green prawns are peeled and peeled into prawns. Open the back and remove the prawn threads. After cooking, they will look good and tasty.
4. Bring water to a boil, add salt and oil, blanch the bamboo shoots for 1 minute and cool them down to keep the taste crisp and tender.
5. Blanch the shrimps, change the color, and control the moisture.
6. Adjust the mustard sauce: green mustard + vinegar + sugar + salt and mix well.
7. Drain the asparagus and shrimp together.
8. Add mustard sauce and sesame oil.
9. Mix the asparagus and shrimps well.
