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Epicurious
Bon Appétit

Blistered Asparagus

By Claire Saffitz

5.0

(6)

Blistered asparagus on a plate.
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 information

  • 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

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsAsparagusVegetablePeanutNutCoconutFruitSideDinnerDairy FreeGluten FreeVegetarianSauteBon Appétit

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