Cooking asparagus hot and fast in a skillet develops their delicate flavor without overcooking. Tossing them in a light tamari dressing with crushed peanuts and shredded coconut adds a subtle but addictive crunch. If your asparagus has very thick stalks, peel the bottom third after snapping off the ends.

4 SERVINGS

Ingredients

2 Tbsp. olive oilasparagus

12 oz. asparagus, trimmed

1 banana pepper seeds removed, finely chopped

2 Tbsp. tamari 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

Preparation

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 in peppers, tamari sauce, lime juice, honey, sesame oil, and ginger in a small bowl to combine. Mix in peanuts and coconut and spoon over asparagus.