10-Minute Lamb and Asparagus Stir-Fry

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