Sichuan-style asparagus with peanuts

Name: Sichuan-style asparagus with peanuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 0.5 tsp sichuan peppercorns; 1 garlic clove; 20 grams fresh root ginger; 1 tbsp clear honey; 1 tbsp rice wine vinegar; 1.5 tbsp soy sauce; 1 tbsp vegetable oil; 400 grams asparagus; 25 grams roasted unsalted peanuts; 28 grams coriander

Prep: 15 minsCook: 10 mins

Prep

15 mins

Cook

10 mins

Servings

Difficulty

Medium

Dairy-FreeVegetarianEgg-Free

(0)

This Sichuan style asparagus with peanuts is one of my favorite quick weeknight dinners because it comes together in just 25 minutes total, and most of that is prep. The beauty of this dish is how the numbing tingle of Sichuan peppercorns plays against the creamy crunch of roasted peanuts, all while asparagus soaks up those tangy, savory flavors. I love that asparagus is packed with folate, which supports heart health, making this not just delicious but genuinely good for you. The whole thing feels fancy enough for guests but simple enough that you'll make it again and again.

Ella x

Ingredients

Servings:

½ tspsichuan peppercorns
1garlic clove(finely grated)
20 gramsfresh root ginger(finely grated)
1 tbspclear honey((or maple syrup))
1 tbsprice wine vinegar
1½ tbspsoy sauce
1 tbspvegetable oil
400 gramsasparagus(trimmed and halved lengthways)
25 gramsroasted unsalted peanuts(roughly chopped)
28 gramscoriander(roughly chopped)

Detail level

Instructions

1
Lightly toast the peppercorns in a dry wok or large frying pan over a medium heat for about 30 seconds, then grind them finely with a pestle and mortar. Put in a small bowl with the garlic, ginger, honey (or maple syrup), vinegar and soy sauce; mix and set aside.
2
Put the wok or frying pan over a high heat and add the oil. When it begins to smoke, add the asparagus. Fry for 3-4 minutes, until the asparagus starts to soften but still has a little bite. Working quickly, pour in the sauce, fry for 1 minute, then loosen with a splash of water. Spoon onto warm serving plates. Scatter with the peanuts and coriander and serve straight away.

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