Sautéed Asparagus with Chilli, Coconut and Peanuts

Sautéed Asparagus with Chilli, Coconut and Peanuts

© Stine Christiansen

Sautéed Asparagus with Chilli, Coconut and Peanuts

Sautéed Asparagus with Chilli, Coconut and Peanuts

© Stine Christiansen

Ingredients (Serves 2)

350
g
green asparagus, trimmed
3
tablespoon
coconut flakes, unsweetened
3
tablespoon
vegetable oil
2
mild habanero chillies, finely chopped, alternatively red chillies
3
tablespoon
soy sauce
2
tablespoon
fresh lime juice
1
tablespoon
honey
1
tablespoon
dark sesame oil
1
tablespoon
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