Sautéed Asparagus with Chilli, Coconut and Peanuts

Name: Sautéed Asparagus with Chilli, Coconut and Peanuts
Yield: 2
Ingredients: 350 g green asparagus, trimmed; 3 EL coconut flakes, unsweetened; 3 EL vegetable oil; 2 mild habanero chillies, finely chopped, alternatively red chillies; 3 EL soy sauce; 2 EL fresh lime juice; 1 EL honey; 1 EL dark sesame oil; 1 EL finely grated, peeled ginger; 1 Handvoll of salted roasted peanuts, coarsely ground

Sautéed Asparagus with Chilli, Coconut and Peanuts

Asparagus

Falstaff Magazine 01/2022

Chilli and peanuts add spice and crunch to asparagus in this delicious recipe.

Ingredients (2 servings)
350	g	green asparagus, trimmed
3	tablespoon(s)	coconut flakes, unsweetened
3	tablespoon(s)	vegetable oil
2		mild habanero chillies, finely chopped, alternatively red chillies
3	tablespoon(s)	soy sauce
2	tablespoon(s)	fresh lime juice
1	tablespoon(s)	honey
1	tablespoon(s)	dark sesame oil
1	tablespoon(s)	finely grated, peeled ginger
1	handful	of salted roasted peanuts, coarsely ground

Method

Toast the coconut flakes in a pan until light brown, about 3 minutes, stirring constantly. Set aside.
Heat the oil in a large frying pan.
Sauté the asparagus over a brisk heat, turning frequently, until the spears have taken on colour but are still crunchy, about 5 minutes.
Season with salt and transfer to a serving dish.
Mix the chilli, soy sauce, lime juice, honey, sesame oil and ginger in a small bowl and fold into the asparagus.
Mix the peanuts and coconut flakes together and sprinkle over the asparagus.

Food styling by Thomas Steinmann

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