Asparagus _ a culinary sign of spring _ is fantastic in this dish, but poses a challenge for wine pairing. The incredible vegetal flavors, a fresh treat on their own, can cause most wine to taste like licking a piece of tin or eating a spoonful of baking soda. Stay clear of tannic reds and oaky whites (oak imparts tannin, after all) and opt for lighter, zippier wines. Pick out other elements in this dish to pair with _ savory pork, bright ginger and onion, spicy chile sauce _ and you'll be fine.
