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
Serves: 4 as a side dish
pound grilled asparagus, lightly seasoned
cups onion, diced (about one small onion)
ounces bacon, small diced or in lardon
teaspoons ginger, minced
cups slightly sweet white wine, such as German riesling
fish sauce, to taste
- In a small sauce pan, cook the bacon over medium-low heat until mostly rendered.
- Add the onion, and cook, stirring, until it is fully cooked and very soft, about 5 minutes.
- Stir in the ginger and continue cooking for another minute or so.
- 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.
- Lower the heat a bit and stir in the cream. Simmer for a few minutes until you have a nice, thick chunky sauce.
- Season to taste with fish sauce. You want it to be aggressively seasoned.
- Arrange the asparagus on a serving plate and spoon the sauce over top. Serve immediately.