My first and only regret/apology...no photos of this yummy veggie side dish. Had I known it was this impressive, I would have. It was a long day and this was such a quick dinner to make; I just didn't think to grab a camera.
I had to post this recipe and I'm just asking you to trust me. Just make it. Soon. Its delicious, and so easy but looks so fancy. DH raved about it, and he is not a veggie eater, much less something that was as out of the ordinary for our meals. We usually stick to frozen/steamed broccoli, canned green beans, etc. I bet you could even add some chicken or tofu and make this more of a main dish.
I served this as a side with salmon (very lightly seasoned with seafood rub and baked in foil packets), and brown rice.
2 tablespoons olive oil
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root (I omitted this, I DO NOT like ginger related anything-seeing as I love the recipe so much, I guess it didn't hurt to leave it out.)
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.