Asparagus with Cashews
fresh, fine chop
roasted, coarsely chopped
soy sauce, tamari
Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 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.
4 Stir in the cashews and soy sauce. Serve immediately.