Trim/remove the tough bottoms of each asparagus spear. Cut the remaining spears into 2” long pieces.

Heat oil in a stovetop wok or large skillet over very high heat. When the oil is nearly smoking, add asparagus and toss to coat—stirring rigorously for approximately 1 minute. When asparagus appears bright green, sprinkle with salt and add garlic, ginger and orange zest. Stir-fry for up to 1 minute more.

Transfer to a serving platter and top with fresh-ground black pepper. Serve immediately.