Asparagus with Coconut-Peanut Crunch Recipe

Ingredients:

• 1 tablespoon kosher salt
• 1 bunch asparagus (about 1 pound)
• 1 Fresno chile, seeds removed, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon honey
• 1 teaspoon toasted sesame oil
• Zest and juice of 1 lime
• 2 tablespoons chopped, dry-roasted, salted peanuts
• 2 tablespoons toasted, unsweetened, shredded coconut
• 2 tablespoons chopped Thai basil
• 2 tablespoons chopped cilantro

Directions:

1. Fill a large, straight-sided pan with about 3 inches of water and bring to boil. Add salt and stir. While water is heating, fill a large bowl with ice water.
2. Trim tough, fibrous ends of asparagus. Peel stalks if they are thick. Gently place asparagus in boiling water 2 to 3 minutes or until crisp-tender. Cooking time will vary depending upon thickness. Remove asparagus and immediately place in ice water to stop the cooking and preserve the bright, green color. Once cool, drain, pat dry, and arrange on a serving dish.
3. In a small bowl, whisk together chile, soy sauce, fish sauce, honey, sesame oil, lime zest, and lime juice. Spoon over blanched asparagus.
4. Sprinkle with peanuts, coconut, and chopped herbs just before serving.