1. Wash the asparagus
2. Soak the fungus in advance, tear it into small flowers, return the asparagus to the knife
3. Add a little salt and oil to a boiling pot to make a light oil brine, and blanch the asparagus and fungus in the pot
4. Boil the asparagus and fungus in the pot and put it in cold boiling water to cool
5. Add salt to the tahini
6. Add sugar, mix well and stir well
7. After cooling, the asparagus and fungus are drained and put on the plate, and the sesame sauce is added
8. Stir briefly and enjoy.
Tips:1. Blanching asparagus with light oil and brine can reduce nutrient loss.
2. Too cool the ingredients after blanching can reduce nutrient loss.
3. When the ingredients are cold, they should be mixed and eaten directly. Therefore, use cold boiled water to cool them down.
