Photo by Alex Lau, food styling by Rebecca Jurkevich
Cooking asparagus hot and fast in a skillet develops their delicate flavor without overcooking. Tossing them in a light soy dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch. If your asparagus has very thick stalks, peel the bottom third after snapping off the ends.
Recipe information
Yield
4 servings
Ingredients
2
Tbsp. vegetable oil
12
oz. asparagus, trimmed
1
Fresno chile, seeds removed, finely chopped
2
Tbsp. soy sauce
1
Tbsp. fresh lime juice
1
tsp. honey
1
tsp. toasted sesame oil
1
tsp. finely grated peeled ginger
2
Tbsp. crushed salted, dry-roasted peanuts
2
Tbsp. toasted unsweetened shredded coconut
Need to make a substitution?
Preparation
Step 1
Heat oil in a large skillet over medium-high. Cook asparagus, tossing often, until stalks are bright green, blistered in spots, and tender, about 5 minutes. Season with salt and transfer to a platter.
Step 2
Stir chile, soy sauce, lime juice, honey, sesame oil, and ginger in a small bowl to combine. Mix in peanuts and coconut and spoon over asparagus.