Sichuan-style asparagus with peanuts

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.