Stir-Fried Asparagus With Bacon and Crispy Shallots
A delicious combination of crisp asparagus and savory bacon, topped with vinegar-marinated and crispy fried shallots. This dish balances fresh vegetables with rich bacon and crunchy shallot textures, finished with a light soy sauce coating.
Ingredients
- •¼ cup black vinegar
- •¼ cup sherry vinegar
- •2 small shallots
- •4 ounces slab bacon
- •1 tablespoon vegetable oil
- •¼ cup all-purpose flour
- •¼ cup fine-grind cornmeal
- •1 to taste Kosher salt
- •1 pound asparagus
- •1 tablespoon white soy sauce
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry.
60 min
- 2.
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. Transfer to paper towels. Pour off fat; reserve for another use (scrambled eggs!). Wipe out skillet; reserve.
7 min
- 3.
Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot. Heat over medium-high until thermometer registers 300°F. Whisk flour and cornmeal in a shallow bowl. Dredge shallots in flour mixture, shaking off excess. Fry, tossing occasionally, until golden and crisp, about 3 minutes. Transfer to paper towels; season with salt.
15 min
- 4.
Heat reserved skillet over medium-high. Swirl remaining 1 Tbsp. oil in pan to coat (this keeps food from sticking); pour out excess. The oil should be shimmering-if it's not hot enough, the asparagus will steam not caramelize. Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute. Add bacon and 1 Tbsp. water; cook, tossing, until asparagus is cooked through, about 30 seconds. Add soy sauce; toss to coat. Serve topped with shallots.
5 min
