Blistered Asparagus

By stancec44

This was quite good, but either do more asparagus with same amount of sauce & fixings, or reduce sauce and fixings a bit.

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.

Ingredients

• 2Tbsp.2 Tbsp. vegetable oil
• 12oz.12 oz. asparagus, trimmed
• 11 Fresno chile, seeds removed, finely chopped
• 2Tbsp.2 Tbsp. soy sauce
• 1Tbsp.1 Tbsp. fresh lime juice
• 1tsp.1 tsp. honey
• 1tsp.1 tsp. toasted sesame oil
• 1tsp.1 tsp. finely grated peeled ginger
• 2Tbsp.2 Tbsp. crushed salted, dry-roasted peanuts
• 2Tbsp.2 Tbsp. toasted unsweetened shredded coconut

Details

Adapted from bonappetit.com

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.

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.