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
4 as a side dish
grilled asparagus, lightly seasoned
onion, diced (about one small onion)
bacon, small diced or in lardon
slightly sweet white wine, such as German riesling