Instructions:

1. In a large skillet, heat oil over medium-high heat.  

2. Season pork with salt and pepper and brown in skillet. Remove and set aside.

3. Reduce heat to medium.  Add the cream of asparagus soup directy from the cans to the skillet (do not dilute).  Stir until heated.  Add the onions, garlic, mushrooms and ginger, and stir to combine.  Cover skillet and let cook for 10-15 mininutes or until the vegetables are softened and the mixture is creamy.

4. Add the curry, and hot pepper and stir.  Add pork back to skillet, cover and cook for an additional 10-15 minutes.

Serves 6