You will need
  • - 300 g asparagus;
  • - 200 g Korean carrot;
  • - vegetable oil;
  • - half lemon;
  • - salt to taste.
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.
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.
Fold the finished beans in a colander, rinse with ice water is required to ensure that it has not lost its green color.
From a half of lemon squeeze the juice, sprinkle them with beans. Mix beans with carrots in Korean.
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.