A perfect pairing of Asparagus and Spring Onions with a tangy sauce.
Wash 1 bunch of Spring Onions, remove the root end and any skins that have formed. Cut the plants in half where the leaves meet the stems. Slice the stems in half lengthwise, then chop roughly. Chop the greens in small rounds but keep them separate.
Grab each Asparagus spear from 1 bunch with two hands and snap the tough bottoms off (you can also do this with a small knife, feeling for where the stem becomes tender with the blade). Cut the tips off the spears, then cut the rest of the spears in 1-2″ long pieces. If the spears are especially fat, you can slice them in half lengthwise first.
In a small bowl, mix together the juice of 1 Mandarin, 3 T. soy sauce, 1 T. minced fresh ginger, 1 T. chili garlic paste or black bean garlic paste, and 1 t. sesame oil or hot chili oil. Separately, mix together 1 T. cornstarch in 2 T. water. Add to the other mixture and stir to combine.
Heat 2 T. safflower oil in a wok or cast-iron skillet. Add the asparagus and the stems of the onions, stirring frequently. When the asparagus turns bright green and starts to look slightly translucent, make a hole in the center of the pan and add the sauce, stirring quickly. When it begins to thicken, quickly toss the vegetables into it. Stir a few more times and then shut off the heat. Add the onion leaves and stir to combine.