Summary

Ingredients

• 600 g asparaus, reen, not too thick
• 2 tablespoon cooking oil
• 0.5 teaspoon ½ Szechuan pepper, freshly ground
• salt
• 0.25 teaspoon ¼ spice mix (5-spice powder), Chinese
• 1 teaspoon, heaped garlic, finely diced
• 2 teaspoons, heaped ginger, finely diced
• 1 tablespoon, heaped sugar, brown or palm sugar
• 1 chilli pepper (Serrano, Fresno or Birdeye), thinly sliced
• 2 teaspoon soy sauce
• 12 walnut halves
• 1 teaspoon sesame oil
• 3 spring onion (s)
• some stalks coriander green

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Instructions

1. Cut off the lower end of the asparagus stalks. Cut the sticks into pieces approx. 5 cm long. Halve thick pieces lengthways. Roast the walnut halves dry in the pan until they smell aromas.
2. Heat a wok well and add cooking oil. Put the asparagus pieces in the hot oil and add a little salt. Fry for about 1 minute while stirring. Add Szechuan pepper, 5-spice powder, garlic, ginger, sugar, chili peppers, soy sauce and walnuts. Roast for 1 - 2 minutes. Turn it often so that the asparagus pieces are well seasoned everywhere. The asparagus should still be firm and bright green in color. He will cook a little more.
3. Arrange the asparagus on serving plates. Scatter the spring onions on top and decorate with coriander leaves.
4. Tip: The 5-spice powder can also be made from Szechuan pepper, fennel seeds, cloves, star anise and cinnamon, ground in equal parts.