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Sautéed Asparagus with Chilli, Coconut and Peanuts

Sautéed Asparagus with Chilli, Coconut and Peanuts
© Stine Christiansen
Home Food & Drinks Recipes Cooking Sautéed Asparagus with Chilli, Coconut and Peanuts

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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