I don't know if I can call this as a recipe because It's too easy!!!
I believe this is the best way to enjoy asparagus as a star ingredients!
In spring, finally the asparagus are in abundant.
In other season, only the imported one is available in Japanese local supermarket,so i'm pretty excited the spring to come!
I definitely have to share this recipe with busy bees!
If you see the thick fresh asparagus in supermarket, grab one and try this!
Please tag me if you ever make it!
Leave the comment on my Instagram and youtube for any feedback or questions♡
My son's hand is photo bombed.. sorry!! haha
＜Yield> 2 servings
<Prep time> 5 mins
<Cook time> 5 mins
・6 asparagus(thick one)
・10 slices of thinly sliced pork belly OR bacon
・3 cloves of garlic
・crushed black pepper
1: Wrap thinly sliced pork belly around the asparagus. Season them with generous amount of salt and pepper. Slice garlic thinly.
2: Place asparagus roll on the pan,and put the heat on high. Once the natural oil starts releasing from the pork belly, add garlic. Cook them until the one side become nice and golden.
3: Flip them and cook another side. You want to keep it medium heat.
4; Once pork belly become charred on both side, transfer onto the plate and squeeze the lemon for the fresh tang.
5: For the extra creaminess, you can top poached egg and drizzle some soy sauce over.
・If you see not much oil coming out from the pork belly and starts to stick on the pan, you can add 1 tsp of oil.
・Be generous on the amount of salt and pepper otherwise the taste will be pretty bland if you are using pork belly.
・If you are substituting to bacon, reduce the amount of salt to balance out with the sodium quantity of bacon.
store it in a air-tight container in the fridge for 2days.