1. Wash and dry all produce. Fill 2 pots with 1.5 cups water and pinch of salt each and bring to boil. Mince or grate the garlic. Peel and mince the ginger. Trim and discard woody bottom ends from asparagus, then cut into two inch pieces. Trim and thinly slice scallions, keeping greens and whites separate.
2. Once water is boiling, add rice to one pot, cover and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready. Fill a medium bowl with ice water.
3. Add asparagus to other pot of water and boil until just tender, 2-3 minutes. Drain and immediately place in ice water. While asparagus cooks, whisk together soy sauce, 1 TBSP hoisin sauce and honey in a small bowl.
4. Heat of drizzle of oil in a pan over medium heat. Half pork lengthwise, then cut into thin strips. Season with salt and pepper. Put cornstarch in a bowl. Add pork and toss to coat. Discard any cornstarch that does not stick. Add pork to pan in a single layer and cook, tossing occasionally until brown, 2-4 minutes. Remove from pan and set aside.
5. Remove asparagus from ice water. Heat a drizzle of oil in pan used for pork over medium heat. Add garlic, ginger and scallion whites. Toss until fragrant, about 30 seconds. Add sauce, asparagus and pork and toss until meat is cooked through, 2-3 minutes. Season with salt and pepper.
6. Fluff rice with a fork. Divide between plates and top with stir-fry. Sprinkle with scallion greens and serve.
MEAL PLAN ABOVE ASSUMES A SERVING OF 4. UPGRADE ACCORDINGLY.