Name: Blistered Asparagus with Coconut-Peanut Relish
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

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.

Recipe notes

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