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.