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. t
eriyaki 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.
Sharing joy through food, community and travel.
Footer
Most Popular Posts
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.