Salad of asparagus and Korean carrot

Delicious appetizer salad with carrots in Korean and asparagus will surprise you with its simplicity and interesting taste. Korean carrot itself is very tasty, and the asparagus and lemon juice complement it. Appetizer dressed with vegetable oil.

You will need

• - 300 g asparagus;
• - 200 g Korean carrot;
• - vegetable oil;
• - half lemon;
• - salt to taste.

Instruction

1. Wash green beans, remove the tails, cut into two or three parts. If you think frozen beans, then it can be pre-not even to defrost.
2. Boil in a saucepan the water, dip into it the prepared beans, bring to a boil. Then cook for another 5-7 minutes on medium heat. Longer boil, otherwise it will discolor.
3. Fold the finished beans in a colander, rinse with ice water is required to ensure that it has not lost its green color.
4. From a half of lemon squeeze the juice, sprinkle them with beans. Mix beans with carrots in Korean.
5. The sunflower salad to taste - this may not be necessary, since carrots are usually sold salted and spicy. Season the finished salad with asparagus and Korean carrot with vegetable oil. A day later, it does not lose its flavor, but on the contrary, becomes richer.