Categories: Sides
Ingredients
- 2 large shallots
- Vegetable oil
- Kosher salt
- 2 lb. asparagus
- 4 tbsp peanut butter
- 4 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 2 tsp toasted sesame oil
Directions
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Line a plate with paper towels. Slice the shallots thinly then separate into rings. Heat about 1/4 inch of oil in a medium skillet over high until hot. Add the shallot rings and cook, stirring frequently, until browned, about 6 minutes. With a slotted spoon, remove the shallots and place on the paper towels to drain. Sprinkle with salt.
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With a vegetable peeler, peel the asparagus. Cut off the woody end. Place in a large skillet and cover with water. Bring to a boil and cook for 2-3 minutes or until crisp-tender. Remove the asparagus from the skillet and pour out the water.
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To the same skillet, add the peanut butter, soy sauce, honey, vinegar, chili garlic sauce, and sesame oil. Heat, stirring, until smooth and heated through. If the sauce is too thick, add a little water, about 1 tbsp at a time, until thinned out. You want the sauce to still be thick, but runny.
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Add the asparagus to the sauce and gently toss to coat. Place the asparagus on a serving platter and top with the fried shallots.