How To make Chinese: Asparagus w/ Cashews

ELAINE RADIS:

1 1/2 lb Asparagus
2 tb Olive oil
2 ts Sesame oil
1 tb Fresh ginger root; fine chop
1/2 c Roasted cashews;
Coarsely chopped 1 tb 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;