fresh ginger root, finely chopped
roasted cashews, coarsely chopped
1Cut off the tough lower stems of the asparagus and discard.
2Cut each stalk diagonally into 2 or 3 pieces.
3Heat the oils together in a wok over high heat.
4Add the ginger and stir-fry for one minute.
5Add the asparagus and stir-fry until tender but still crisp, 4 to 5 minutes.
6Stir in the cashews and soy sauce.