Green asparagus with walnuts

Ingredients for 4 servings:

• 600 g asparagus, green, not too thick
• 2 tbsp oil
• ½ tsp Szechuan pepper, freshly ground
• Salt
• ¼ tsp spice mix (5-spice powder), Chinese
• 1 tsp, heaped garlic, finely diced
• 2 tsp, heaped ginger, finely diced
• 1 tbsp, heaped sugar, brown or palm sugar
• 1 chili pepper(s) (Serrano, Fresno or Birdeye), thinly sliced
• 2 tsp soy sauce
• 12 walnut halves
• 1 tsp sesame oil
• 3 spring onions
• a few stalks of coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

fried in a wok

Trim the bottom ends of the asparagus spears. Cut the spears into approximately 5 cm long pieces. Halve any thick pieces lengthwise. Dry roast the walnut halves in a pan until aromatic. Heat a wok thoroughly and add cooking oil. Add the asparagus pieces to the hot oil and add a little salt. Stir-fry for about 1 minute. Add the Szechuan peppercorns, 5-spice powder, garlic, ginger, sugar, chili peppers, soy sauce, and walnuts. Roast for 1-2 minutes, turning frequently to ensure the asparagus pieces are well seasoned. The asparagus should still be firm and have a bright green color. It will continue to cook for a while. Arrange the asparagus on serving plates. Scatter the spring onions over the top and garnish with coriander leaves. Tip: The 5-spice powder can also be made from Szechuan pepper, fennel seeds, cloves, star anise and cinnamon, ground in equal parts.