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1
Use a peeler to peel the asparagus at the stalk and root and cut up roughly.
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2
Remove the stem from the garlic.
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3
Remove the seeds from the red chili pepper and cut into small pieces.
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4
Break up the shimeji mushrooms.
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5
Gently massage the oysters in about 1 tablespoon of salt, katakuriko, and a small amount of water.
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6
Lightly rinse and wipe off.
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7
For details, see.
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8
Add 10 g of salt to 1 liter of water (1%) and boil the pasta just short of al dente.
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9
Add the olive oil and garlic to a frying pan and cook on low heat until the aroma of the garlic transfers to the oil.
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10
Once the garlic has browned add the shimeji mushrooms and cook.
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11
Once the mushrooms have wilted add 50 ml of the pasta cooking water.
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12
Add the oysters and 5 g of butter, and cover with a lid.
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13
Steam-cook on low heat for about 1 minute.
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14
Once 1 minute has passed, open the lid and add 1 teaspoon of soy sauce.
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15
Add the asparagus to the pasta 30 seconds before the pasta finishes boiling, and boil together.
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16
Once it finishes boiling add the pasta to the sauce pan without straining.
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17
Cook the pasta on low heat to have it soak in the sauce.
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18
Add parsley and olive oil if you like (not listed) to further flavor.
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19
Transfer to a serving plate, top with parsley, and it's complete.
