ELAINE RADIS
1 1/2 lb Asparagus
2 tb Olive oil
2 ts Sesame oil
1 tb Fresh ginger root -- fine
Chop
1/2 c  Roasted cashews
Coarsely chopped
1 tb Soy sauce

1. Cut off the tough lower stems of the asparagus and discard. Cut each
stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok
over high heat. Add the ginger and stir-fry for one 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.