1 1/2 pounds asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon fresh ginger root; finely chopped
1/2 cup roasted cashews; coarsely chopped
1 tablespoon soy sauce
Cut asparagus diagnally into 2 inch pieces. Heat the oils together in a wok over high heat. Add the ginger and stir fry for one minute. Add the asparagus and stir fry until tender but still crisp 4 to 5 minutes. Stir in the cashews and soy sauce. Serve immediately. Serves 6.
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