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 teaspoon 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 ¼ teaspoon 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.