Diva Tasting: Blistered Asparagus

Blistered Asparagus


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


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.

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.


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