• 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

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.

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