Korean Shrimp and Asparagus Saewu Ganghwe (16 Bites)

Use cleaned shrimp thawed in the refrigerator. Wash scallions and asparagus, trim woody ends, then cut asparagus into 16 pieces about 5 cm long. Remove any remaining shrimp shell and vein.

Boil the shrimp until the flesh is firm, pearly and opaque throughout; small shrimp may take about a minute but larger ones longer. Chill the fully cooked shrimp in clean cold water and drain.

Blanch asparagus about one minute until just tender; cool and drain. Hold the white ends of scallions in boiling water for about 30 seconds, then submerge whole stalks for about 20 more seconds. Drain well.

Hold one shrimp and one asparagus piece together, wrapping a blanched scallion around them and tucking in the end. Make 16 bites; remove any toothpicks before serving.

Mix 1 tbsp gochujang, 1 tbsp lemon juice, 1/2 tbsp sugar and optional garlic. Serve the chilled cooked shrimp rolls with this tangy sauce.