Trim the bottoms off the enoki and the asparagus.
Bring all the ingredients for the pickling liquor to the boil. Simmer for 10 minutes.
Blanch the mushrooms and asparagus for 2 minutes in the simmering liquid and then remove from the heat and allow to cool before serving.
«Use a peeler to create some daikon and carrot ribbons and then pickle in same way.»