10-Minute Lamb and Asparagus Stir-Fry

Step 1

Heat a dry large cast-iron skillet over medium-high until beginning to smoke. Pour in1汤匙。植物油, then add1 lb. ground lamband use a wooden spoon or heatproof spatula to press meat into a thin layer. Sprinkle with1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, season withfreshly ground black pepper, and scatterone 2" piece ginger, peeled, finely chopped, over. Cook, undisturbed, until lamb is deeply browned underneath, about 5 minutes.

Step 2

Break up meat into bite-size pieces, then add6 scallions, thinly sliced,1 lb. asparagus, woody ends trimmed, sliced on a diagonal ½" thick, and½ cup finely chopped dill fronds and tender stems.Season with salt and pepper. Cook, tossing often, until lamb is cooked through and asparagus is bright green and just crisp-tender, about 2 minutes (it’s okay if asparagus is still a little crunchy—it will continue to soften off the heat). Taste and add more salt and pepper if needed. Scatterfinely grated zest of ½ lemonover.

Step 3

Divide stir-fry among bowls or plates and top with more dill. Serve withlemon wedgesfor squeezing over.