Stir-Fried Asparagus With Bacon And Crispy Shallots

• 1/4 cup black vinegar
• 1/4 cup sherry vinegar
• 2 small shallots, thinly sliced into rings
• 4 ounces slab bacon, cut into 1x1/4-inch pieces
• 1 tablespoon vegetable oil, plus more for frying (about 3 cups)
• 1/4 cup all-purpose flour
• 1/4 cup fine-grind cornmeal
• Kosher salt
• 1 pound asparagus, trimmed, thinly sliced on a diagonal
• 1 tablespoon white soy sauce
• A deep-fry thermometer

1. Combine both vinegars in a medium bowl. Add shallots and let sit, tossing occasionally, 1 hour. Drain and pat dry.
2. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until most of fat is rendered and bacon begins to brown, 5-7 minutes. Transfer to paper towels. Pour off fat; reserve for another use (scrambled eggs!). Wipe out skillet; reserve.
3. Fit a medium pot with thermometer and pour in oil to come 2" up sides of pot. Heat over medium-high until thermometer registers 300u0b0F. Whisk flour and cornmeal in a shallow bowl. Dredge shallots in flour mixture, shaking off excess. Fry, tossing occasionally, until golden and crisp, about 3 minutes. Transfer to paper towels; season with salt.
4. Heat reserved skillet over medium-high. Swirl remaining 1 Tbsp. oil in pan to coat (this keeps food from sticking); pour out excess. The oil should be shimmering-if it's not hot enough, the asparagus will steam not caramelize. Add asparagus, season with salt, and cook, tossing, until almost cooked through, about 1 minute. Add bacon and 1 Tbsp. water; cook, tossing, until asparagus is cooked through, about 30 seconds. Add soy sauce; toss to coat. Serve topped with shallots.

black vinegar, sherry vinegar, shallots, bacon, vegetable oil, allpurpose, cornmeal, kosher salt, white soy sauce, thermometer

Taken from www.epicurious.com/recipes/food/views/stir-fried-asparagus-with-bacon-and-crispy-shallots (may not work)