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Start cooking 1 ½ cups dry white or brown rice so that it’s ready when your pork is ready.
Make the Creamy Chili Crisp Tahini Sauce by combining tahini, rice vinegar, low-sodium soy sauce, honey, and chili crisp in a medium bowl. Add a splash of hot water, if needed, to achieve a drizzle-able consistency.
Warm neutral oil in a large nonstick skillet over medium heat. Add all but a small pile of the sliced scallions and cook for 2 to 3 minutes, stirring, until softened.
Grate the ginger and garlic into the skillet. Cook, stirring, for another 30 to 45 seconds.
Add ground pork to the skillet and turn the heat up to medium-high. Cook for 3 to 4 minutes, breaking the pork apart into small pieces.
Trim 1 ½ inches off the bottom of the asparagus and chop into ¼-inch pieces cut on the diagonal. Add the asparagus to the skillet.
Stir for 1 minute, then stir in soy sauce, rice vinegar, honey, and chili crisp. Continue stirring until much of it has been absorbed, about 1 minute.
Divide the rice and pork mixture between 4 bowls, or serve family style. Garnish with reserved sliced scallions and toasted sesame seeds. Drizzle the Creamy Chili Crisp Tahini Sauce over top.