Asparagus Onion Cakes

• 1 cup all-purpose flour (unsifted)
• 1/2 teaspoon salt
• 1/3 cup boiling water
• 4 strips bacon
• 2 whole green onions, thinly sliced
• 12 tips of fresh young asparagus
• 3 tablespoons sesame seeds (optional)
• 1 1/2 tablespoon canola oil
• 2 tablespoons fresh cilantro leaves

1. In a bowl, combine flour and salt. Mix in water with a fork until dough is evenly moistened and begins to hold together.rntn a lightly floured board, knead dough until smooth (about 3 minutes).rnteanwhile, in a frying pan over medium heat, cook bacon until crispy, and then drain and crumble (reserve the drippings).tlanch the asparagus tips in salted water for about 3-5 minutes; drain.
2. Roll out rested dough into a rectangle 8 by 16 inches.rntut the dough crosswise in eight 2- inch-wide strips.rntrush each strip with 1/2 teaspoon bacon drippings, and then sprinkle almost to the edge with bacon, green onions, asparagus tips, and cilantro leaves.rnttarting with the short end, roll up each strip like a jelly roll; pinch the seam across top to seal.rn Stand up each roll on the board, and flatten into circle with your palm.
3. With the rolling pin roll each circle to a disk about 4 inches in diameter.rntf filling comes out a little, press back into dough. rntprinkle both sides with flour or 1/2 teaspoon sesame seeds, and lightly press into dough.
4. In a large skillet heat canola oil over medium- high heat.rntook the cakes until golden brown (about 2 to 3minutes on each side).rntServe hot.

flour, salt, boiling water, bacon, green onions, young asparagus, sesame seeds, canola oil, fresh cilantro

Taken from food52.com/recipes/11545-asparagus-onion-cakes (may not work)