2 ways to make delicious bacon-wrapped enoki mushrooms and grilled asparagus

Prepare the ingredients

Cut the ends off the enoki mushrooms, place them in a bowl of water and gently wash them by hand, then remove and let drain.

Peel the carrot, wash it, julienne it, and blanch it briefly in boiling water.

Bacon Roll

Place some enoki mushrooms and carrots on a piece of bacon. Then, roll the meat up and use a toothpick to keep the edge of the meat secure.

Sear the Bacon

Place a pan on the stove with a bit of cooking oil; when the oil starts to heat up, add the bacon and fry over medium heat until the meat is cooked through.

Final Product

The bacon roll with enoki mushrooms has a rich, fatty flavor blended with a subtle sweetness from the vegetables. The dish tastes better when served with chili sauce or garlic fish sauce.

Prepare the asparagus

Wash the asparagus, cut off the ends, and use a peeler to peel ⅓ of the stalk starting from the bottom; the tip of the asparagus is very tender, so you do not need to peel it.

Then, cut the asparagus into pieces about 8 – 10cm long.

Wrap the bacon

Place about 2 – 3 pieces of asparagus on the surface of the bacon, then roll it up and use a toothpick to secure it.

Grilled Bacon

Place the pan on the stove, fry the bacon over low heat until all the ingredients are cooked through.

Make the Sauce

Put a slice of shredded cheese, 2 tablespoons of unsweetened milk into a bowl, then microwave for about 30 seconds.

Continue to add 1 tablespoon of mayonnaise, 1/2 teaspoon of mustard seeds, 1/2 teaspoon of dried oregano and mix well.

Final Product

Place a little sauce on a plate, arrange the bacon on top to complete the dish.

The grilled bacon wrapped asparagus has an extremely delicious flavor. The crunchy sweetness of the asparagus combined with the distinctive taste of bacon and a hint of creaminess from the cheese sauce creates a very appealing dish.