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1
If you're shredding your own coconut, use an old cleaver, machete, hammer, or other instrument of destruction to crack open the fruit. then use a paring knife to cut and pry the white flesh away from the hard shell. Remove the thin brown skin left on the meat with a vegetable peeler or paring knife. Use the large holes of a box grater to grate the fresh coconut flesh.
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2
Sprinkle the grated coconut in no more than a 1/2-inch-deep layer (work in
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3
batches if necessary) in a large pan over medium heat. toss the coconut every 30 seconds. once the coconut starts to color lightly, start tossing more often. When most flakes have turned a golden brown color, give the pan a few shakes over the heat, then a couple more tosses and a few shakes again, like some superstitious ritual that keeps the coconut-burning gods at bay while stealing a few more precious moments of cooking time. Pull the pan from the heat and toss it nervously just to prevent those burning gods from following you out of the fire. Spread the toasted coconut on a platter or cookie sheet to cool.
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4
Cut off the tops of the asparagus approximately 1/2 inch below the tip and set the tips aside. Using a mandoline or vegetable peeler, slice the asparagus stems lengthwise into long, thin ribbons. toss them in a bowl with the lime juice and fish sauce and set the mixture aside for at least 15 minutes.
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5
Heat a dry cast-iron pan or griddle over high heat and char the asparagus tips on all sides, stirring, 2 to 3 minutes. then transfer them to a large mixing bowl.
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6
Once the tips have cooled, add the mint, bean sprouts, onion, chilies, and ginger and toss well. then add the asparagus stems with their liquid and the kerisik, toss well, and season to taste with more lime juice and fish sauce. transfer the salad to a bowl and sprinkle on the cilantro leaves.
