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
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.
