Category: Vegetables

ELAINE RADIS



1 1/2 lb Asparagus

2 tbsp Olive oil

2 tsp Sesame oil

1 tbsp Fresh ginger root, fine chop

1/2 cup Roasted cashews

Coarsely chopped

1 tbsp Soy sauce

1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. 3. 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. SILVER PALATE GOOD TIMES COOKBOOK.. AUTHORS: Julee Rousso & Shiela Lukins;