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Oriental Cashew Asparagus

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  Asparagus 1 Pound, trimmed and bias sliced into 1 inch pieces
  Mushrooms 1 1⁄2 Cup (24 tbs), quartered
  Onion 1 Medium, cut into wedges
  Sweet red pepper 1⁄4 Cup (4 tbs), chopped
  Margarine/Butter 2 Tablespoon
  Cornstarch 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Teriyaki sauce 1 Tablespoon
  Dry sherry 1 Tablespoon
  Water 2 Teaspoon
  Cashew 2 Tablespoon

1 Place asparagus in a steamer basket over, but not touching, gently boiling water. Cover; reduce heat. Steam for 2 minutes. Add mushrooms, onion, and sweet pepper. Cover; steam for 2 to 5 minutes more or until crisp-tender. Remove basket; discard liquid.
2 In the same saucepan melt margarine or butter; stir in cornstarch and black pepper. Add the teriyaki sauce, sherry, and the 2 teaspoons water. Cook and stir until thickened and bubbly. Return vegetables to saucepan; toss gently to coat. Heat through. Top with cashews

Recipe Summary

Side Dish

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Oriental Cashew Asparagus Recipe