Stir-Fried Asparagus with Water Chestnuts, Ginger & Cashews

The other day I was out shopping and the market had gorgeous super thin asparagus at a ridiculously low price.  I grabbed two pounds and planned on grilling them…like I always do…because it’s fast, easy and we love the flavor.  That night though while perusing some cooking blogs I opened One Perfect Bite and saw her recipe for Stir-Fried Asparagus with Chopped Nuts and Ginger and knew immediately that I was going to change things up in our house and use her recipe…with just a few changes of my own. 

Grilling will always be one of my go-to ways of preparing asparagus but this recipe will also become a regular on our table as other than the asparagus it uses ingredients that I always have on hand, it was simple, fast and totally delicious.  So delicious in fact that I found myself grabbing a piece or two off the leftovers every time I walked by the plate.  I think that this would also be wonderful had I added some thinly sliced chicken breast and made it a full meal with protein.  Come to think of it, using this method and ingredients with nice long beans from our garden would be wonderful, I’ll have to give that a try once our beans come in this summer.  I really enjoyed this dish hot out of the pan, room temperature as I was picking at the leftovers and even cold the next day for breakfast.  Yes I ate this for breakfast, it was that good.  I hope that you’ll give this recipe a try and let me know how you like it.

Stir-Fried Asparagus with Water Chestnuts, Ginger & Cashews  (Adapted from here)

2 TBS. dark sesame oil
1 TBS. peanut oil
4 TBS fresh grated ginger
2 – 8oz. cans sliced water chestnuts, rinsed and drained
2 lbs. fresh asparagus, cleaned and diagonally cut into 2-inch long pieces
3 TBS kabayaki sauce
1/2 cup salted cashews, roughly chopped

Heat a wok or large frying pan and add the sesame & peanut oils heating until the oil shimmers.  Add the ginger and cook for 1 minute, stirring often.  Add the water chestnuts and cook for 1 minute.  Add the asparagus and cook for 3-4 minutes, until barely tender and still bright green. Add the kabayaki sauce and nuts and toss to coat everything well.  Cook 2 minutes longer. Serve immediately.

Enjoy!!

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