--------------------------------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;