Posted by: marthabernie | May 5, 2018



Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.  Cook 12 oz asparagus, trimmed, tossing often until bright green and blistered in spots, about 5 minutes.  Season with salt and pepper and transfer to a plate.  Remove seeds from one Fresno chile and finely chop.  Stir chile, 2 tablespoons soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1 teaspoon toasted sesame oil, and 1 teaspoon finely grated peeled ginger in a small bowl.  Mix in 2 tablespoons crushed salted, dry roasted peanuts and 2 tablespoons toasted unsweetened shredded coconut and spoon over asparagus.  Serves 4.

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