Italian-inspired sausage and vegetable stir-fry

Slice the sausage into small pieces for more browning surface.

Thinly slice the red onion and bell pepper and chop the asparagus into chunks, roughly the same shape.

Crush the garlic cloves and remove the peels; slice the calabrian chili; chiffonade the basil.

Heat a wok or pan over high heat until a drop of water skates freely (the Leidenfrost effect).

Add the olive oil and heat until shimmering but not smoking.

Toss in the garlic and chili for 15 to 20 seconds without burning them.

Add the sausage and cook about three minutes to brown the outside; it releases fat for the vegetables.

Push the sausage aside, add the vegetables with salt and pepper and stir-fry one to two minutes until lightly browned, cooked through and still crunchy.

Turn off the heat, stir in the basil, taste and adjust seasoning.

Spoon onto a plate and finish with a dusting of parmesan reggiano.