Recipe - Stir-Fry Of Asparagus With Cashews

1 One half pound Asparagus
2 tablespoon Olive oil
2 teaspoon Sesame oil
1 tablespoon Finely chopped fresh ginger
root
One half cup Coarsely chopped roasted
cashews
1 tablespoon Soy sauce

Here's a lovely sauce to use on Asparagus from the Silver Palate Goodtimes
Cookbook as well as a stirfry recipe from the same place.

Cut off the tough lower stems of the asparagus and discard. Cut each stalk
diagonally into 2 or 3 pieces.

Heat the oils together in a wok over high heat. Add the ginger and stirfry
for 1 minute. Add the asparagus and stirfry until tender but still crisp,
4 to 5 minutes. Stir in the cashews & soy sauce. Serve immediately. Posted
to TNT Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com
(DEBORAH EPSTEIN) on Mar 18, 1997