Categories: Sides
Ingredients
- 1/4 cup black vinegar
- 1/4 cup sherry vinegar
- 2 small shallots, thinly sliced into rings
- 4 oz slab bacon, cut into 1x1/4 inch pieces
- 1 tbsp vegetable oil
- 1/4 cup flour
- 1/4 cup cornmeal
- Kosher salt
- 1 lb asparagus, trimmed, thinly sliced on a diagonal
- 1 tbsp white soy sauce
Directions
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Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry.
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Meanwhile, cook bacon in a large skillet, over medium heat, stirring occasionally, until most of the fat is rendered and bacon begins to brown, 5-7 minutes. Transfer to paper towels. Pour off fat; reserve for another use. Wipe out skillet; reserve.
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Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot. Heat over medium-high until it reaches 300. 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.
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Heat reserved skillet over medium-high. Swirl remaining 1 tbsp oil in pan to coat; pour out excess. The oil should be shimmering. 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.