Wok-Fried Asparagus With Walnuts

Not all asparagus dishes are delicate and subtle. Try this stir-fry to see how well the sweetness of asparagus and spicy bold flavors go together.

INGREDIENTS

· 1 ½ pounds asparagus, pencil-size or medium

· 2 tablespoons vegetable oil

· Salt

· ½ teaspoon ground Sichuan peppercorns, or use black peppercorns

· ¼ teaspoon five-spice powder

· 1 teaspoon grated garlic

· 2 teaspoons grated ginger

· 1 tablespoon palm sugar or dark brown sugar

· 1 to 2 bird’s-eye chiles, thinly sliced, or use serrano or Fresno chiles

· 2 teaspoons soy sauce

· ½ cup toasted walnut halves

· 1 teaspoon toasted sesame oil

· 3 green onions, slivered

· Cilantro sprigs, for garnish

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PREPARATION

1. Snap off and discard bottoms of asparagus, then cut into 2-inch pieces. (Halve thicker pieces lengthwise first.)

2. Set a wok over high heat and add vegetable oil. When oil is hot, add asparagus and season lightly with salt. Stir-fry for a minute or so, then add Sichuan pepper, five-spice powder, garlic, ginger, sugar, chiles, soy sauce and walnuts. Continue cooking over high heat for 1 to 2 minutes, tossing to coat well, until asparagus is cooked but still firm and bright green. (It will continue to cook a bit off the heat.)

3. Transfer asparagus to a serving platter and drizzle with sesame oil. Sprinkle green onions over the top and garnish with cilantro sprigs.

Tip

To make your own five-spice powder, combine ground Sichuan pepper, fennel, clove, star anise and cinnamon in equal parts.