For a while, Deb had a column at Bon Appetit and this Pork and Asparagus Stir-Fry is one of the recipes you’ll find in that collection. I think I tried it pretty soon after it was published, and it became a favorite that summer.

It’s a very simple recipe that makes asparagus the star of the show, so it’s a) not for you if you don’t love asparagus and b) worth splurging on the freshest asparagus you can get. Personally, I only make it with farmer’s market asparagus. I get two bundles, which I think is technically 1.5 pounds of asparagus and not 2, but it works out just fine.

I do make one change to this, which is to substitute dry vermouth for chinese rice wine, since we didn’t have any on hand the first time I made it. I believe I’ve since tried it with rice wine but the aroma of the vermouth and soy sauce in the hot pan is so yummy, and I missed it.

I serve this with a pile of white rice, which we promptly douse with chili crisp. It is an absolutely delicious meal and the leftovers heat up well for lunch.

I have also tried this with green beans, so if you aren’t an asparagus person or if you just need a substitute, they’ll work well. You’ll just need to adjust the timing so they don’t get overcooked. You could also probably substitute ground turkey for the pork, but if you eat pork I think it’s worth it, especially since this uses only half a pound.