1 1/2 lb Asparagus
1/2 cup Roasted cashews; Coarsely chopped
2 tb Olive oil
2 ts Sesame oil
1 tb Fresh ginger root; fine chop
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.