Dinner on Deadline: Asparagus stir-fry

Spring, for me, isn't sprung on the say-so of meteorologists or a calendar date, but on the sudden, dramatic appearance in the neighborhood supermarket of a truckload of fresh asparagus shipped in from somewhere.

Makes 2 servings

1 pound boneless pork cutlets, trimmed, cut into 1 1/2-inch strips

2 tablespoons soy sauce

2 tablespoons vegetable oil, plus more if needed

3 garlic cloves, minced

1 piece (1 inch long) fresh ginger, peeled, minced

1 bunch green onions, trimmed, sliced

1 bunch asparagus, cut into 1 1/2-inch pieces

1 red bell pepper, cut into thin strips, 11/2 inches long

1 tablespoon chili sauce, or more to taste

1. Marinate the pork in the soy sauce in a small bowl, about 20 minutes.

2. Heat wok or skillet over medium-high heat. When metal is hot enough to sizzle a drop of water on contact, pour in the oil. Move the wok or skillet to coat the entire surface with oil. Stir in the garlic, ginger, and green onions; stir-fry until fragrant. Add asparagus spears; stir-fry 1 to 2 minutes. Add red pepper strips; stir-fry 2 to 3 minutes. (At this point the asparagus should be cooked but crisp-crunchy). Transfer vegetables to a bowl; set aside.

3. Add more oil to the wok or skillet if necessary. Turn out pork strips and marinade into the pan; stir-fry until the meat turns white and is almost cooked through, about 3 minutes. Lower heat; return vegetables to the wok. Season with chili sauce. Stir-fry for a minute or so to combine flavors. Serve with steamed rice.

Note: To save time, prep all the vegetables while the pork marinates.

Per serving: 497 calories, 29 g fat, 5 g saturated fat, 115 mg cholesterol, 17 g carbohydrates, 43 g protein, 1,527 mg sodium, 5 g fiber.