Grilled Asparagus with Creamed Bacon

June  5, 2012
0 Ratings
  • Serves 4 as a side dish
Author Notes

This one's all about the sauce. It's tangy and sweet, salty and smoky, rich but lively. The combination of wine and bacon with fish sauce and ginger may seem odd at first, but you will find, I hope, that a touch of cream brings them together into a cohesive whole.

This sauce would be great on many other vegetables from roasted brussels sprouts or green beans to grilled Japanese eggplant. I think it would be delightful on tofu as well. —Michael Hoffman

What You'll Need
  • 1 pound grilled asparagus, lightly seasoned
  • 0.5 cups onion, diced (about one small onion)
  • 2 ounces bacon, small diced or in lardon
  • 2 teaspoons ginger, minced
  • 0.5 cups slightly sweet white wine, such as German riesling
  • 2 tablespoons cream
  • fish sauce, to taste
  1. In a small sauce pan, cook the bacon over medium-low heat until mostly rendered.
  2. Add the onion, and cook, stirring, until it is fully cooked and very soft, about 5 minutes.
  3. Stir in the ginger and continue cooking for another minute or so.
  4. Turn the heat up to medium-high and add the wine. Reduce until there is almost no liquid left. You really want to concentrate flavors here.
  5. Lower the heat a bit and stir in the cream. Simmer for a few minutes until you have a nice, thick chunky sauce.
  6. Season to taste with fish sauce. You want it to be aggressively seasoned.
  7. Arrange the asparagus on a serving plate and spoon the sauce over top. Serve immediately.

See what other Food52ers are saying.

  • Nozlee Samadzadeh
    Nozlee Samadzadeh
  • Amanda Li
    Amanda Li
  • Michael Hoffman
    Michael Hoffman
I used to be a software engineer at Food52. Now I'm just a super fan.

5 Reviews

Nozlee S. August 24, 2012
white wine and bacon and fish sauce and ginger! all the good things!

this is a test
Michael H. August 24, 2012
Why isn't this a REAL comment?
Nozlee S. August 24, 2012
test retracted! it's real!
Amanda L. August 22, 2012
this is a test
Amanda L. July 31, 2012