Asparagus with Vietnamese Scallion Oil
- Makes4 servings
- Cook Time20 minutes
- 1
Vietnamese scallion oil, called mỡ hành, is used as a garnish or condiment on a number of different foods, from grilled clams on the half shell to steamed rice. It adds allium notes as well as bright color to any dish it’s drizzled onto. And since fat carries flavor, it also acts as a flavor booster. Our version includes savory fish sauce (or soy sauce), pungent ginger and a little sugar to build complexity. We spoon it onto sautéed asparagus, but it’s also delicious on corn, steamed dumplings and grilled meats and seafood. You likely will have leftover scallion oil; refrigerate it in an airtight container for up to three days; bring to room temperature before serving.
Don’t just slice the scallions. For proper texture and flavor, the scallions should be chopped. Slice them first, then run the knife over them a few times to further break them down.
Step 1
In a medium heatproof bowl, combine the scallions, a pinch of salt and 1 teaspoon pepper. Using your fingers, gently rub the salt and pepper into the scallions until the scallions begin to wilt.
Step 2
In a small saucepan over medium-high, heat the ¼ cup oil until shimmering, then pour the hot oil over the scallions; the scallions will sizzle. Stir, then stir in the fish sauce, ginger and sugar.
Cool to room temperature.
Step 3
In a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the asparagus and ¼ teaspoon salt, then cook, stirring only a few times, until lightly charred, about 3 minutes.
Add 3 tablespoons water, then immediately cover. Reduce to low and cook, stirring just once or twice, until the asparagus is tender-crisp and the pan is dry, 2 to 3 minutes.
Transfer to a serving dish and spoon on scallion oil to taste.
