Except for an occasional stray bunch, our local asparagus crop is finished for the year. I hate to see the season end because I love the myriad ways in which asparagus can be used. The recipe I'm featuring today is a personal favorite. It is a quick and simple stir-fry that ticks all the boxes that I think are important. It has flavor, texture, and even offers a bit of heat. It was a perfect way to finish off my last pound of asparagus. The crop here gets thinner in size as the season progresses and my last bunch was quite thin. There was no doubt in my mind how it would be used. How can you not like a dish that is fast, easy and delicious? I hope you'll give this light entree some consideration. I promise you won't be disappointed. Here's how it is made. Enjoy.

Stir-Fried Asparagus with Pork

Ingredients:

1 pound pencil-thin asparagus

2 tablespoons peanut or vegetable oil

3 or 4 dried red chilies, optional

1/4 pound ground pork

1 tablespoon minced garlic

1/2 cup scallions

1/2 cup chicken stock or water

1 tablespoon soy sauce

2 teaspoons dark sesame oil, optional

Cooked white rice for serving (optional).

Directions:

1) Break bottom inch or so off of each asparagus spear; cut stalks into inch-long pieces.

2) Heat a large skillet over high heat for about 2 minutes. Immediately add half of peanut oil, chilies if you're using them and pork, crumbling it with your fingers. Cook, stirring only occasionally, until pork browns, about 2 minutes. Remove pork to a bowl, discard chilies and lower heat slightly.

3) Add remaining oil and asparagus to skillet. Cook, stirring occasionally, until asparagus turns bright green and begins to become tender, 3 or 4 minutes. Add garlic and scallions and cook, stirring once or twice, for 30 seconds.

4) Add stock or water and soy sauce; stir and cook for 15 seconds. Stir in pork, add sesame oil if you like and stir once more. Serve with white rice, if desired. Yield: 4 servings.

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