Asparagus With Cashews
- 1 1/2 pound(s) asparagus spears
- 2 tablespoon(s) olive oil
- 2 teaspoon(s) sesame oil
- 1 tablespoon(s) ginger; chopped, finely
- 1/2 cup(s) cashew nuts; roasted, chopped
- 1 tablespoon(s) soy sauce
Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. Add the asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4 Stir in the cashews and soy sauce. Serve immediately.
Yield: 6 servings