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
Ingredients: ½ tsp Sichuan peppercorns; 1 garlic clove, finely grated; 20 g fresh root ginger, finely grated; 1 tbsp clear honey (or maple syrup); 1 tbsp rice wine vinegar; 1½ tbsp soy sauce; 1 tbsp Vegetable oil; 400 g asparagus, trimmed and halved lengthways; 25 g roasted unsalted peanuts, roughly chopped; 28 g pack coriander, roughly chopped

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VegetarianHigh in folic acid

Serves4
CourseSide
Prepare15 mins
Cook10 mins
Total time25 mins

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½ tsp Sichuan peppercorns
1 garlic clove, finely grated
20g fresh root ginger, finely grated
1 tbsp clear honey (or maple syrup)
1 tbsp rice wine vinegar
1½ tbsp soy sauce
1 tbsp Vegetable oil
400g asparagus, trimmed and halved lengthways
25g roasted unsalted peanuts, roughly chopped
½ x 28g pack coriander, roughly chopped

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.
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.