Name: 10-Minute Lamb and Asparagus Stir-Fry
Yield: 3–4 servings
Ingredients: 1 Tbsp. vegetable oil; 1 lb. ground lamb; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; Freshly ground black pepper; 1 2" piece ginger, peeled, finely chopped; 6 scallions, thinly sliced; 1 lb. asparagus, woody ends trimmed, sliced on a diagonal ½" thick; ½ cup finely chopped dill fronds and tender stems‚ plus more chopped fronds for serving; Finely grated zest of ½ lemon; Lemon wedges (for serving)

Dark bowl of lamb stir fry on bright blue tiles.

Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca

This lightning-fast stir-fry balances lamb’s earthy grassiness with spring’s brightest stars: asparagus, scallions, dill, and lemon. Because ground lamb has so much fat (i.e., flavor), it doesn’t need a sauce or as many seasonings as you might need with chicken or tofu. By thinly slicing the asparagus spears as you would scallions, they cook to crisp-tender in just a minute or two. Feel free to cut another thin spring vegetable like green beans or sugar snap or snow peas the same way and swap them in (or use a mix). Serve this stir-fry over rice or whole grains, with warm pita and yogurt sauce, or tossed with wheat or rice noodles. —Ali Slagle