After a particularly cold spring, we’re having impossibly hot days (28°C at 9 pm is not my favourite weather in the city…), so my body and mind have had a thermal shock. As a result I’ve been utterly lazy in the kitchen. The asparagus bought with the intention to make chawan mushi (Japanese steamed savoury custard) ended up in these simple rolls because suddenly chawan mushi (which otherwise I prepare practically every second week) seemed too messy, too long, too tiresome… I know they are far from being original, but I thought it’d be a good idea to remind my dear readers of such a quick and easy asparagus treat many of us tend to forget about (at least I do).
The rolls are perfect as they are, served with rice or bread or on their own, as a snack, but since I always try to smuggle an egg into every asparagus meal, here is the same bowl with a fried egg (the egg is not the best looking, but it was another quick shot with my camera because I was simply too hungry and exhausted after 15 minutes spent in my sauna-like kitchen):
(If you are curious about the ugly-looking powdery stuff on the rice, it’s my homemade spicy furikake with prune (a Japanese rice topping).
TIPS: I hate mushy green asparagus, so here it’s practically half-raw and very crunchy, but feel free to precook it if you like it soft.
Preparation: about 15-20 minutes
Ingredients (serves one):
8 thin (I prefer about 5 mm/ about 1/5 in thick in the middle) green asparagus spears, the lower tough 1/4th or 1/3th discarded (the thinnest the spear, the smeller the tough discardable part)
4 super thin (transparent, cut thinly like cured ham) slices of smoked streaky bacon
Cut the asparagus spears into pieces a bit longer than the bacon’s width.
Divide the pieces into four groups (make sure you have at least one asparagus top in every group, since it’s the most delicious part).
Roll tightly into the streaky bacon and stir-fry on medium heat until crisp, starting with the sealed part of the rolls and then turning once (you can also grill the rolls).
Since my asparagus is raw, I like to cover the rolls during the first half of the frying process (thus they cook a bit, but not too much).
Serve with rice or as a snack with toothpicks.