Asparagus with Cashews
Yield
6 servingsPrep
10 minCook
5 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
asparagus
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | tablespoon |
ginger root
fresh, fine chop |
|
| ½ | cup |
cashew nuts
roasted, coarsely chopped |
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
asparagus
|
|
| 3E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
sesame oil
|
|
| 15 | ml |
ginger root
fresh, fine chop |
|
| 118 | ml |
cashew nuts
roasted, coarsely chopped |
*
|
| 15 | ml |
soy sauce, tamari
|
|
Directions
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.
