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Method
Step 1 of 7
Preheat the oven to 230°C.
Step 2 of 7
Place asparagus on a parchment-lined baking tray. Drizzle with oil, and season with salt and pepper. Toss to coat.
Step 3 of 7
Separate asparagus into bundles of either 2 spears or just 1 large spear on its own.
Step 4 of 7
Carefully wrap a piece of bacon around each bundle and place on a baking sheet.
Step 5 of 7
Roast until asparagus begins to wilt and bacon is brown, 20 to 30 minutes - depending on the thickness of bacon and how crisp you like your bacon.
Step 6 of 7
Meanwhile, mix together mayonnaise, sriracha, lime juice and cilantro in a small bowl. Sauce can be refrigerated in an airtight container for up to 1 week.
Step 7 of 7
Transfer bundles to a platter; serve with dipping sauce.
A comforting, warm & savoury Japanese rice bowl
Ingredients
1) 10 thin slices of sliced Beef
2) 1 Enoki Mushroom, separated into 10 portions
3) 1 Yellow Onion (sliced)
4) 2 Eggs (beaten)
5) Green Onion (sliced for garnishing)
6) White Sesame seeds (optional)
7) Japanese calrose rice
Sauce:
1) 1 stick of Shimaya Konbu Dashi Karyu
2) 1 cup of Water
3) 1 tbsp Sugar
4) 1 tbsp Sake
5) 2 tbsp Mirin
6) 3 tbsp kikkoman Soy sauce
