1. Materials are ready. Peel off the roots and black parts of the lily, and cut the asparagus roots with a diagonal knife.
2. Blanch the asparagus in a pan and remove it in cold water to drain.
3. Put the oil in the pot, first add the lily and stir fry quickly, then add the asparagus;
4. Stir-fry for about 30 seconds and add a little salt to taste.
Tips:1. Blanch the asparagus first and then stir-fry it to keep the vitamins in it to the greatest extent possible.
2. Don't fry the lily for a long time to keep its crispy taste.
