Breaded thick asparagus, bacon powder, chives, red onion & sherry sauce

Perennial Crops – Asparagus Lunch

Serves 4 persons

Ingrediënts

Sauce:

• 2 red onions
• 2 tbsp olive oil
• 1 tbsp sherry vinegar
• Freshly ground pepper and sea salt

Asparagus:

• 8 thick white asparagus spears
• 100 g smoked bacon bits

Preparation

Garnish:
Fresh chives (with flowers, if available)

Red onion sauce:
Peel and coarsely chop the onions. Sauté until translucent in olive oil over low heat. Season with freshly ground pepper and sea salt. Blend the sautéed onions with a dash of oil and a splash of vinegar until smooth and refreshing. Divide the sauce over the plates.

Asparagus:
Fry the bacon bits until crispy without adding extra fat. Drain on paper towels and blend into a fine powder.

Peel the asparagus and cook or steam them until al dente. Roll them in the bacon powder.

Arrange on the plates and finish with finely chopped chives.