| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Asparagus |
| 2 |
tb |
Olive oil |
| 2 |
ts |
Sesame oil |
| 1 |
tb |
Finely chopped fresh ginger root |
| 1/2 |
c |
Coarsely chopped roasted cashews |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
Here's a lovely sauce to use on Asparagus from the Silver Palate Goodtimes
Cookbook as well as a stir-fry recipe from the same place.
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 1 minute. Add the asparagus and stir-fry until tender but still crisp,
4 to 5 minutes. Stir in the cashews & soy sauce. Serve immediately. Posted
to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com
(DEBORAH EPSTEIN) on Mar 18, 1997
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