Asparagus with milk and vinegar

Soy asparagus, so tenderly and reverently loved by Russians, is nothing but soy sticks made from soy milk. Real asparagus did not lie nearby, as they say. That won't make us love her any less. Korean food has become firmly established in our everyday life and sometimes we want to chew something Korean so much that we take and cook with our own hands. The simplicity of cooking soy asparagus makes it possible to do this. This is one of the many recipes tried by my friends.
Open the package of asparagus and pour the semi-finished product with hot milk. We leave it to swell for 3 hours. After a while, drain the milk and pour a new portion, leave for 2 hours in hot milk.
When the asparagus swells, we catch it from the milk, cut it into pieces as you like, and put it in a separate cup and sprinkle with sugar.
Peel the garlic and pass it through the presser. Peel the carrot root and cut it into thin strips. Mix pieces of asparagus, crushed garlic, carrots, sprinkle with pepper, seasonings, sprinkle with table vinegar, season with soy sauce. And marinate everything in the refrigerator. You can eat in an hour.