Femme Fatale, Asparagus, Car Insurance, Jonathan Antoine, Saturday Recipe.

David Gascoigne - this is probably the nearest I ever got to femme fatale and that was a year or two ago LOL In those days I wore all the makeup. Guess I was in my 30s. Wish someone would find the Fountain of Youth I could use it about now.

I finally got some fresh asparagus today so I am now a very happy camper. I might even be able to can some of it. Have to get the pot out of storage and I am not sure I can do that even if I can get Matt to help. I just might have to Wait until I can find someone to help me. 

Got our insurance statement today, I had been meaning to ask if there being only one driver made a difference so I phoned and guess what, I am saving $101. Not only that, I applied on line for reduction in premium  because I don't do much mileage and she said this had not yet been applied so I could get another reduction.

They had a repeat tonight of Jonathan Antoine's concert "Going the Distance". The DVD is still not available for the general public and I even thought of becoming a member just to get it but I couldn't find that either. Oh well, one day. I didn't realise this concert had taken place in Toronto. He has such a marvellous voice. When he sang Empty Chairs and Empty Tables from Les Miserable, I was in tears. Matt can't get enough of him so I really wish I could get hold of the DVD.
I didn't know what chile crisp was so Googled and have linked it for you to look at. I can't remember if I have any ground pork, if so I  must get some as I would like to try this combination.

Pork and Asparagus Stir-Fry

A Sichuan-inspired stir-fry of blistered yet snappy asparagus and crispy pork in an aromatic sauce

from Smitten Kitchen’s Deb Perelman. We jump on asparagus the second we see it at the market this time of year, but green beans, snap peas, or any other crisp green spring vegetable would also be great here. Don’t forget a side of chile crisp.

3 tsp peanut or vegetable oil, divided
2 lb asparagus, trimmed, cut on a diagonal into 1"–2" pieces
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 Tbs Shaoxing wine (Chinese rice wine) or medium-dry sherry
2 Tbs soy sauce
1 tsp toasted sesame oil

1. 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.

2. 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.

3. Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and chili crisp.

Servings: 4

 Author: Deb Perelman
Source: Bon Appétit

Have a great weekend, stay well, stay safe.