AS­PARA­GUS AND SPRING ONIONS WITH BA­CON

From Soogil Lim, the chef and owner of Soogil in New York City

Shape (Malaysia) - - Flavour Bombs -

START TO FIN­ISH: 1 hour, 15 min­utes

1⁄2 cup rice vine­gar 1⁄2 cup wa­ter 2 ta­ble­spoons sugar

11⁄2 tea­spoons salt, plus more to taste

6 spring onions, thinly sliced, white and green parts sep­a­rated

4 to 6 slices ba­con, cut into 1⁄4-inch ba­tons

2 gar­lic cloves, smashed

24 stalks jumbo or ex­tra-large as­para­gus, trimmed, and sliced on the bias

Black pep­per 12 mint leaves, thinly sliced 1⁄4 cup crushed salted peanuts

1. In a small saucepan, bring the vine­gar, wa­ter, sugar, and salt to a boil. Place 1⁄3 of the white parts of the onions in a jar or a small bowl, pour pick­ling liq­uid over them, and set aside for at least 1 hour.

2. Place a pan over medium heat; when warm, add the ba­con. Once the fat starts to ren­der, add the gar­lic. Re­move cloves when gar­lic starts to turn golden brown. Stir the ba­con to brown evenly, then re­move from pan and re­serve.

3. Drain any ex­cess fat from the pan, leav­ing enough to cook the veg­eta­bles. Re­turn to heat and add the re­main­ing white onion parts. Cook un­til ten­der, then add the as­para­gus and sauté un­til crunchy but cooked, about 2 min­utes, driz­zling in wa­ter as needed to keep veg­eta­bles from stick­ing. Sea­son to taste with salt and pep­per.

4. Re­move pan from the heat and add cooked ba­con, along with mint and peanuts. Toss gen­tly. Be­fore serv­ing, top as­para­gus with pickled spring onion and thinly sliced fresh green onion parts.

Serves 4

flavour booster: ba­con

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.