Wash and dry all produce. Fill 2 medium pots with 21/2 cups water and a pinch of salt each and bring to a boil. Mince or grate garlic. Peel and mince ginger. Trim and discard bottom inch from asparagus, then cut into 2-inch pieces. Trim, then thinly slice scallions, keeping greens and whites separate.

Once water is boiling, add rice to one of the pots. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until meal is ready. Meanwhile, fill a large bowl with ice water.

Add asparagus to other pot of water and boil until just tender, 2-3 minutes. Meanwhile, whisk together soy sauce, hoisin sauce, and honey in a small bowl. When asparagus is done, drain and immediately place in ice water.

Heat a large drizzle of oil in a large pan over medium-high heat. Halve pork lengthwise, then cut into thin strips. Season with salt and pepper. Put cornstarch in a medium bowl, then add pork and toss to coat. Discard any excess cornstarch. Add pork to pan in a single layer and cook, tossing occasionally, until browned, 2-4 minutes. TIP: Cook pork in batches to avoid overcrowding.

Remove pork from pan and set aside. Heat a large drizzle of oil in same pan over medium heat. Add ginger, scallion whites, and garlic and toss until fragrant, about 30 seconds. Add sauce, asparagus, and pork and toss until cooked through, 2-3 minutes. Season with salt and pepper.

Fluff rice with a fork. Divide between plates and top with stir-fry. Sprinkle with scallion greens and serve