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
4 servings
2
12
1
2
1
1
1
1
2
2
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.
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Reviews (7)
Back to TopDelicious, quick to make, healthy too! My family really enjoyed this dish.
Wesley
Bethesda, MD
4/7/2021
Looks very inspiring. I am trying it for lunch.
Aude
Radnor , PA
12/1/2020
I made this as is except I added 1/2 tsp sriracha for the fresno chili- I haven't seen this chili at my local markets- and I topped it with 3 tbsp toasted macadamia nuts instead of peanuts and shredded coconut. I sautéd the asparagus in my cast iron with 1/4 tsp veggie bouillon. I really enjoyed the mix of ingredients in the sauce. The lime juice gave this a pleasant acidic punch and the honey rounded it out with a bit of sweetness. My husband said, "let's do this again."
J. Ong
Astoria, NY
5/12/2018