Here is a spicy veggie stir-fry side dish featuring asparagus prepared Sichuan-style. The portions here are for 2 servings, but you could double or triple the amounts to serve more people. 

Ingredients:

• 10 fresh asparagus spears, trimmed and cut into 1-inch pieces
• 1 small yellow or red onion, peeled and thinly sliced
• A handful of dried red chile peppers such as arbol chiles
• sesame seeds
• 1 Tbsp freshly grated ginger
• 3 cloves of garlic, peeled and minced
• 1 Tbsp peanut oil
• 1 Tbsp chili paste, such as Sambal Olek
• 1/3 cup oyster sauce
• 1/4 tsp. cornstarch

Method

1. Heat a dry wok or heavy frying pan over medium-high heat. The wok or pan will be hot enough when a few drops of water evaporate almost immediately upon hitting the pan.
2. Pour in the oil, rotating the wok or pan to get all sides coated evenly.
3. Season the oil by tossing in the ginger, chiles and garlic and stir-frying for about 30 seconds, making sure to keep everything moving around to avoid burning.
4. Add the asparagus, onion and chili paste to the wok; fry for another 2 minutes, again, keeping everything in motion during the process.
5. Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.
6. Remove from heat and place onto a serving dish.
7. Sprinkle with sesame seeds and serve.