Blistered Asparagus

Name: Blistered Asparagus
Yield: 4 servings
Ingredients: 1 2 Tbsp. vegetable oil; 1 12 oz. asparagus, trimmed; 1 1 Fresno chile, seeds removed, finely chopped; 1 2 Tbsp. soy sauce; 1 1 Tbsp. fresh lime juice; 1 1 tsp. honey; 1 1 tsp. toasted sesame oil; 1 1 tsp. finely grated peeled ginger; 1 2 Tbsp. crushed salted, dry-roasted peanuts; 1 2 Tbsp. toasted unsweetened shredded coconut

From the kitchen of Carly

Hot oil transforms asparagus into charred, tender spears. A bright chile-lime dressing with toasted sesame oil, ginger, and soy sauce brings heat and umami. Crushed peanuts and coconut add satisfying crunch and nutty depth. Simple, bold, completely addictive.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

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

Instructions

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.