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fresh ginger root, finely chopped
roasted cashews, coarsely chopped
Cut off the tough lower stems of the asparagus and discard.
Cut each stalk diagonally into 2 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.
Stir in the cashews and soy sauce.