Stir-Fried Asparagus With Bacon And Crispy Shallots
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Black Vinegar1 cup
Sherry Vinegar1 cup
All-Purpose Flour1 cup
Cornmeal (fine-grind)1 tbsp
Soy Sauce (white)Directions:
1
Combine both vinegars in a medium bowl
2
Add shallots and let sit, tossing occasionally, 1 hour
3
Drain and pat dry
4
Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5–7 minutes
5
Transfer to paper towels
6
Pour off fat; reserve for another use (scrambled eggs!)
7
Wipe out skillet; reserve
8
Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot
9
Heat over medium-high until thermometer registers 300°F
10
Whisk flour and cornmeal in a shallow bowl
11
Dredge shallots in flour mixture, shaking off excess
12
Fry, tossing occasionally, until golden and crisp, about 3 minutes
13
Transfer to paper towels; season with salt
14
Heat reserved skillet over medium-high
15
Swirl remaining 1 Tbsp
16
Oil in pan to coat (this keeps food from sticking); pour out excess
17
The oil should be shimmering—if it’s not hot enough, the asparagus will steam not caramelize
18
Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute
19
Add bacon and 1 Tbsp
20
Water; cook, tossing, until asparagus is cooked through, about 30 seconds
21
Add soy sauce; toss to coat
22
Serve topped with shallots
23
Combine both vinegars in a medium bowl
24
Add shallots and let sit, tossing occasionally, 1 hour
25
Drain and pat dry
26
Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5–7 minutes
27
Transfer to paper towels
28
Pour off fat; reserve for another use (scrambled eggs!)
29
Wipe out skillet; reserve
30
Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot
31
Heat over medium-high until thermometer registers 300°F
32
Whisk flour and cornmeal in a shallow bowl
33
Dredge shallots in flour mixture, shaking off excess
34
Fry, tossing occasionally, until golden and crisp, about 3 minutes
35
Transfer to paper towels; season with salt
36
Heat reserved skillet over medium-high
37
Swirl remaining 1 Tbsp
38
Oil in pan to coat (this keeps food from sticking); pour out excess
39
The oil should be shimmering—if it’s not hot enough, the asparagus will steam not caramelize
40
Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute
41
Add bacon and 1 Tbsp
42
Water; cook, tossing, until asparagus is cooked through, about 30 seconds
43
Add soy sauce; toss to coat
44
Serve topped with shallots