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.
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