1 med. fresh pineapple
1/2 lb. boned pork shoulder, cut into strips
1 lg. red onion, cut into rings
1 c. garlic, minced
1 tbsp. diced gingerroot
2 tbsp. oil
1/4 lb. fresh or frozen asparagus spears, cut in 2 inch pieces
1/4 c. soy sauce
1/4 c. water
1 tbsp. honey
2 tsp. corn starch

Cook pork, onion, garlic and gingerroot in hot oil until pork is brown. Continuing to stir, saute asparagus until tender-crisp. Stir in pineapple until heated through.

Combine soy sauce, water, honey and cornstarch. Pour into pineapple mixture until sauce is clear and thickened. Serve immediately with hot fluffy rice. Makes 4 servings.