Sichuan-style asparagus with peanuts
Waitrose and Partners

Sichuan-style asparagus with peanuts

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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
  • 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


  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.

Cook’s tip

this is delicious with roasted salmon or griddled steak.


Typical values per serving when made using specific products in recipe


567kJ/ 136kcals



Saturated Fat












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