2 lbs. asparagus lettuce
6 tablespoons sugar
5 teaspoons vinegar concentrate
1 heaping teaspoon salt
1) Pare asparagus lettuce and remove the tough fibers under the skin. Wash and cut into sticks about 1.1/2 inches long. Let it be salted for an hour. Drain and wipe dry with a piece of clean cloth.
2) Dissolve sugar with a little water. Boil till the sugar solution thickens into a syrup. Add vinegar concentrate and leave it cool.
3) Mix the above sweet-and-sour syrup with the lettuce sticks that have been salted. Steep for 2 hours before serving.
If asparagus lettuce and carrot could be cut lengthwise into large thin slices, thin enough to be rolled into rolls, the dish produced by following the steps of this recipe would be even more inviting in color and presentation.