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

Instructions

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.
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.