Recipe Courtesy: Bich Nga Burrill1lb of fresh asparagus in cold water for 1/2 an hour before cooking time, this process delivers a firmer bite. Drain, and blanch in boiling water for 1 minute.Pork:8oz of lean ground pork1/2t each salt, pepper and sugar2t cornstarch In a small bowl, mix the above ingredients, set aside.Crab and sauce:2T vegetable oil for stir fry8oz fresh crab meat1/2 cup seafood stock, clam juice or chicken broth2T light soy sauce2t sesame oil In wok with high heat, when a wisp of smoke appears, drizzle in oil, saute pork until there is no more pink and it is lightly browned at the edge then add asparagus and stir fry for 1 minute. Pour in stock and bring it to a boil for another minute before allowing the crab to make its entrance. When it almost boils again, add sesame oil, remove from heat and serve it immediately. A mound of rice by its side would make a good companion.