1 1/2 pounds thin asparagus, trimmed and each stalk cut in half
1 garlic clove, crushed with garlic press
1/4 cup water
Kumquats on the stem for garnish
Preparation time: 20 minutes. Cooking time: about 6 minutes.
From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Cut off peel and white pith from remaining orange.
Cut orange into 1/4-inch slices; cut each slice into quarters.
In nonstick 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat until hot but not smoking. Add half the pork and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just loses its pink color, stirring frequently.
Transfer pork to plate. Repeat with remaining 1/2 teaspoon oil, pork, 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Transfer pork to same plate.
To same skillet, add asparagus, garlic, orange peel, remaining 1/4 teaspoon salt and water; cover and cook about 2 minutes or until asparagus is tender-crisp, stirring occasionally.
Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often. Garnish with kumquats, if you like.
Makes 4 main-dish servings.
Nutrition information per serving: about 165 calories, 24g protein, 8g carbohydrates, 4g total fat (1g saturated), 50mg cholesterol, 496mg sodium.
