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.