- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 1 teaspoon minced fresh ginger root
- 1 bunch asparagus stalks, ends cut
- 1 tablespoon soy sauce
- 1/2 cup chopped cashews
- Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.