Asparagus With Cashews

1 ½ lb. asparagus
2 TBS olive oil
2 tsp. sesame oil
1 TBS fresh ginger root; finely chopped
½ cup roasted cashews; coarsely chopped
1TBS soy sauce

Cut off 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 one minute. Add the asparagus and stir-fry until tender but still crisp (about 4-5 minutes) Stir in cashews and soy sauce. Serve immediately.
Serves 6

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