Oriental Cashew Asparagus
Recipe from
Better Homes and Gardens
Steaming is ideal for cooking springtime's slender asparagus stalks to tender perfection.
Servings:
Makes 4 side-dish servings.
Total Time:
30 mins
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Ingredients
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1 poundfresh asparagus, trimmed and bias-sliced into 1-inch piecessee savings
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1-1/2 cupsquartered fresh mushroomssee savings
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1medium onion, cut into thin wedgessee savings
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1/4 cupchopped red sweet peppersee savings
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2 tablespoonsmargarine or buttersee savings
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1 teaspooncornstarchsee savings
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1/8 to 1/4 teaspoonpeppersee savings
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1 tablespoonteriyaki saucesee savings
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1 tablespoondry sherrysee savings
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2 teaspoonswatersee savings
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2 tablespoonscashew halvessee savings
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Directions
1.
Place asparagus in steamer basket over, but not touching, gently boiling water. Cover; reduce heat. Steam for 2 minutes. Add mushrooms, onion, and sweet pepper. Cover; steam for 2 to 5 minutes more or until crisp-tender. Remove basket; discard liquid.
2.
In the same saucepan melt margarine or butter; stir in cornstarch and pepper. Add teriyaki sauce, sherry, and the water. Cook and stir until thickened and bubbly. Return vegetables to saucepan; toss gently to coat. Heat through. Top each serving with cashews. Makes 4 side-dish servings.
Make-Ahead Tip
Cut up asparagus, mushrooms, onion, and sweet pepper. Cover and store asparagus in one container and mushrooms, onion, and sweet pepper in another container in the refrigerator up to 8 hours.
Nutrition information
Per serving: Calories 121, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 269 mg, Carbohydrate 10 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 17%, Vitamin C 50%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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