epicurious5.0
10-Minute Lamb and Asparagus Stir-Fry
Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.
👥 3 Servings👤 Ali Slagle📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●spatula
- ●wooden spoon
- ●bowl
📝 Preparation Steps
1
Heat a dry large cast-iron skillet over medium-high until beginning to smoke. Pour in 1 Tbsp. vegetable oil, then add 1 lb. ground lamb and use a wooden spoon or heatproof spatula to press meat into a thin layer. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, season with freshly ground black pepper, and scatter one 2" piece ginger, peeled, finely chopped, over. Cook, undisturbed, until lamb is deeply browned underneath, about ⏱️ 5 minutes.
. vegetable oil1 Tbsp. ground lamb1 lb. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tspFreshly ground black pepper2" piece ginger, peeled, finely chopped1
2
Break up meat into bite-size pieces, then add 6 scallions, thinly sliced, 1 lb. asparagus, woody ends trimmed, sliced on a diagonal ½" thick, and ½ 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. Scatter finely grated zest of ½ lemon over.
. asparagus, woody ends trimmed, sliced on a diagonal ½" thick1 lbFinely grated zest of ½ lemon
3
Divide stir-fry among bowls or plates and top with more dill. Serve with lemon wedges for squeezing over.
Lemon wedges (for serving)
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