• 1/2 lbs. asparagus
  • 2 tbs. olive oil
  • 2 tbs. sesame oil
  • 1 tbs. finely chopped fresh ginger root
  • 1/2 cup coarsley chopped roasted cashews
  • 1 tbs. soy sauce


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

2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for 1 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. 6 portions

6 portions.

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Submitted 6/13/05.
Source: Silver Plate Good Times Cookbook
Submitted By: Rick Smith
Stir-Fry of Asparagus with Cashews