Sophora Flower and Asparagus Salad with Bacon
Delicate sophora blossoms and tender asparagus are paired with crisp, smoky bacon. A gentle blanch keeps the flowers sweet, while the bacon adds a savory, salty edge.
Instructions
- 1
Soak the locust tree flowers in salt water, then drain and set aside.
- 2
Peel off the tough ends of the asparagus, wash them, and then cut them diagonally into slices.
- 3
I used a whole pack of bacon, about 5-6 slices. Cut into small pieces.
- 4
Boil the water in the soup pot, add the asparagus and locust tree flowers, and cook until the asparagus is done (taste it halfway through).
- 5
Drain and scoop out, rinse with cold water.
- 6
Add a little oil to a non-stick pan, put in the bacon, and stir-fry until slightly browned.
- 7
Mix the fried bacon with locust tree flowers and asparagus, then season with an appropriate amount of salt according to individual taste.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Locust tree flower120g
- Asparagus5 stick
- Bacon5-6 slices
Seasonings
- Saltto taste