- Snap off hard stalks of asparagus and peel them if a little hard.
- In some boiling water blanch the asparagus until still crisp - 60 - 90 secs.
- Cut the asparagus lengthways.
✨ TOP TIP ✨ You can make these dishes in advance and store them in the refrigerator for up to a few days. They can be served with just about every meal but a suggestion is to make them into a tartine – spread some BOMBOM Ssamjang or kimchi mayo on toasted bread with the onions or asparagus! Sprinkle a little bit of paprika on top - pretty and tasty!
