Asparagus Satay With Spicy Dip And Roasted Coconut

Name: Asparagus Satay With Spicy Dip And Roasted Coconut Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Asparagus Satay; 16 pieces rather thin white or green asparagus spears; 1 handful coconut crisps; 0,5 bunches cilantro; pepper to taste; Mango & Peanut Dip; 100 grams peanuts + 1 handful; 1 piece ginger (about 1 cm thick), finely chopped; 2 pieces shallots, finely chopped; 2 pieces fresh or 1 dried chili, finely chopped; 2 pieces organic limes; 4-5 tablespoons coconut milk; 1 teaspoon raw sugar; 2 pieces scallions, finely sliced; 50 grams fresh mango, finely chopped; sea-salt to taste

Servings: persons

Asparagus Satay
16 pieces rather thin white or green asparagus spears
1 handful coconut crisps
0,5 bunches cilantro
pepper to taste
Mango & Peanut Dip
100 grams peanuts + 1 handful
1 piece ginger (about 1 cm thick), finely chopped
2 pieces shallots, finely chopped
2 pieces fresh or 1 dried chili, finely chopped
2 pieces organic limes
4-5 tablespoons coconut milk
1 teaspoon raw sugar
2 pieces scallions, finely sliced
50 grams fresh mango, finely chopped
sea-salt to taste

1
For the dip, roast the peanuts in a dry pan. Leave to cool and chop not too finely in your food chopper. Take 100 g for the next step and put the rest aside for later use.
2
At medium heat, roast shallots, garlic, chili and ginger in little oil until everything smells nicely and takes a little color. Mix with the peanuts.
3
Cut off the asparagus tips (use the remaining stems for another recipe like for example asparagus soup). Clean the tips and dry well and put on little metal sticks, or use wooden sticks that you soaked in water beforehand .
4
Now either gently roast the asparagus at medium heat in a greased grilling pan or grease the asparagus and roast on a barbecue grill. The asparagus is done quickly and if you take quite thin spears, it cooks evenly outside and inside.
5
Roast the coconut flakes in a dry pan and put aside.
6
Salt and pepper the asparagus sticks to taste, sprinkle with roasted coconut flakes and cilantro and serve with the dip. Enjoy!

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Asparagus Satay, 16 pieces rather thin white or green asparagus spears, 1 handful coconut crisps, 0,5 bunches cilantro, and more.

Yes, Asparagus Satay With Spicy Dip And Roasted Coconut Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asparagus Satay With Spicy Dip And Roasted Coconut Crisps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions