Asparagus with Cashews
1-1/2 lbs. fresh asparagus
2 tablespoon olive oil
2 teaspoon sesame oil
1 tablespoon fresh ginger root, finely chopped
1/2 cup roasted cashews, coarsely chopped
1 tablespoon soy sauce
Cut off lower tough stems of asparagus and discard. Cut each stalk into 2 or 3 pieces.
Heat the oils together in a wok over high heat; add the ginger and stir fry one minute.
Add the asparagus and stir fry until tender but still crisp 3 to 5 minutes.
Blend in cashews and soy sauce.