Russian salad with asparagus

So, I'll cook a little bit, "at once", and the amount of ingredients is too small for this recipe. You can safely increase it at times, as she asparagus in Korean through a half-day ... the day becomes only tastier.
However, the dish we are not starting with 200 grams of asparagus

with a liter of water. It must be put to boil. And so you do not forget, put the pan in a teaspoon of salt.

So when cooking our asparagus and remains rich green color and not become brown-brown. By the way, put it to cook in boiling water only, but after re-boiling reckon exactly three minutes,

then casts a colander and give to drain completely.

One large (or two smaller ones) carrot clean,

and three long strips. If you do not have a special knife for carrots, it does not matter. Use only the largest grater.

Also clean the small head of garlic.

In addition, you will need heaped teaspoons seasoning mixes "for Korean carrot"

tablespoon sugar,

the same amount of vinegar,

and carefully left, another teaspoon of salt. All of this mix, add had time to drain and cool asparagus, and mix well.

Three tablespoons of vegetable oil (I use sunflower refined, with a maximum neutral smell and taste)

set to warm up. And the right "than it is hot - the better" applies, can be very useful.

Now fill them almost finished our asparagus in Korean, and set aside. Within 15 ... 20 minutes, when it has cooled to room temperature, our snack ready. But it is better to give it to stand for longer, so the taste is much more complete and rich. While waiting for - the hardest part of cooking this dish, you can believe me.

That's all in Korean asparagus is ready. Enjoy your appetite.