Blistered Asparagus With Peanut-Coconut Sprinkle

Name: Blistered Asparagus With Peanut-Coconut Sprinkle
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

By Claire Saffitz

April 17, 2018

Image may contain Plant Vegetable Asparagus Food Dish and Meal

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.

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