Wok-Fried Asparagus With Walnuts (David Tanis, NYT Cooking)

Ingredients:

• 1-1/2 pounds asparagus, pencil-size or medium
• 2 tablespoons vegetable oil
• Salt
• 1/2 teaspoon ground Sichuan peppercorns, or use black peppercorns
• 1/4 teaspoon five-spice powder
• 1 teaspoon grated garlic
• 2 teaspoons grated ginger
• 1 tablespoon palm sugar or dark brown sugar
• 1 to 2 thinly sliced serrano or Fresno chiles
• 2 teaspoons soy sauce
• 1/2 cup toasted walnut halves
• 1 teaspoon toasted sesame oil

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

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.

Transfer asparagus to a serving platter and drizzle with sesame oil.