--------------------------------ELAINE RADIS-------------------------------- 1 1/2 lb Asparagus

2 tb Olive oil

2 ts Sesame oil

1 tb Fresh ginger root; fine chop

1/2 c Roasted cashews;

Coarsely chopped 1 tb Soy sauce

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. SILVER PALATE GOOD TIMES COOKBOOK.. AUTHORS: Julee Rousso & Shiela Lukins;