Kushi – Barded Asparagus Skewers with Radish Soy Sauce

For Kushi, peel the asparagus spears only in the lower third and remove woody ends.

Bring salted water with a pinch of sugar to a boil and cook the asparagus spears in it until al dente. Remove the asparagus spears from the boiling water and rinse with cold water. Pat dry with a harness.

Wrap the asparagus spears with the bacon slices and cut into pieces about 4 cm long.

Heat oil in a pan and fry the barded asparagus pieces in it on all sides.

For the radish soy sauce, wash the bell pepper, rub dry and remove the stem, seeds and white skin. Cut into small cubes. Mix grated radish, soy sauce and lemon juice in a bowl and add the diced peppers.

Serve the radish soy sauce with the asparagus skewers (kushi).

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