Wash, wipe, and top the tail the aubergine and slice into 3 x3cm cubes, leaving the skin on. Slide 3 cubes out a bamboo stick. Generously brush the skewer with miso sauce. Heat the oil to 180° and immerse the skewer for 2 to 3 min.

Brush the mushrooms and remove the stems. Marinate the caps of the mushrooms in the Teriyaki sauce for 10 min before sliding  2 (or 3 depending on the size) lengthways onto each bamboo stick. Place the skewer in a hot frying pan with a little fat. Cook on medium heat for 6 to 8 min, turning regularly.

Wash, wipe, and cut the asparagus heats into 4 cm. Blanch them by immersing them in boiling water for a few minutes. Wrap each head in bacon, making sure to leave the ends proturding (around 0,5 cm). Place the skewer in a hot frying pan with a little fat. Cook on a medium heat for 6 to 8 min, turning regularly, before grilling on a high heat for 1 min.