Name: Stir-Fried Asparagus with Bacon and Crispy Shallots
Yield: 4 Servings
Ingredients: ¼ cup black vinegar; ¼ cup sherry vinegar; 2 small shallots, thinly sliced into rings; 4 ounces slab bacon, cut into 1x¼-inch pieces; 1 tablespoon vegetable oil, plus more for frying (about 3 cups); ¼ cup all-purpose flour; ¼ cup fine-grind cornmeal; Kosher salt; 1 pound asparagus, trimmed, thinly sliced on a diagonal; 1 tablespoon white soy sauce; A deep-fry thermometer

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Michael Graydon & Nikole Herriott

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

Recipe notes