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Oriental Cashew Asparagus

1 lb. asparagus spears
1 ½ cups fresh button mushrooms, quartered
1 medium red onion, cut into thin wedges
¼ cup red sweet pepper, chopped
1 tbsp. butter
1 tsp cornstarch
2 tbsp. teriyaki sauce
1 tbsp. water
2 tbsp. cashew halves
1. Snap off and discard woody bases from fresh asparagus. Bias-slice asparagus into 1-inch pieces.
2. Place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add asparagus to basket. Cover and reduce heat; steam for 2 minutes. Add mushrooms, onion, and sweet pepper. Cover and steam for 2 to 5 minutes more or until vegetables are crisp-tender. Remove basket; discard liquid.
3. In the same saucepan melt butter; stir in cornstarch and 1/4 tsp black pepper. Add the teriyaki sauce and water. Cook and stir until thickened and bubbly. Return vegetables to saucepan; toss gently to coat. Top with cashews.

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  1. Glenn and Angie says:

    you are turning into quite the little cook. all these recipes look so yummy. I have not had time to cook at all lately. I made fajitas tonight but totally forgot about the blog and didn’t capture any of it. maybe next time.

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