Pork and Asparagus Stir-Fry
['3 tsp. peanut or vegetable oil, divided', '2 lb. asparagus, trimmed, cut on a diagonal into (1"–2") pieces', 'Kosher salt', '8 oz. ground pork', '6 scallions, white and pale green parts only, finely chopped', '5 garlic cloves, finely chopped', '1 (2") piece ginger, peeled, finely chopped', '2 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry', '2 Tbsp. soy sauce', '1 tsp. toasted sesame oil', 'Cooked rice and store-bought chili crisp (for serving)']
Heat 1 tsp. peanut oil in a large skillet over high. Once pan is hot (oil will be lightly smoking), add half of asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer asparagus to a plate. Add 1 tsp. peanut oil to skillet (no need to wipe it out) and repeat process with remaining asparagus.
Reduce heat to medium-high; add remaining 1 tsp. peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and cook, undisturbed, until meat begins to brown underneath, about 2 minutes. Break up meat with a wooden spoon and add scallions, garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. Add wine and soy sauce and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.
Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and chili crisp.
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