Asparagus with Cashews

1 1/2 lb Asparagus
2 tb Olive oil
2 ts Sesame oil
1 tb Fresh ginger root; fine chop
1/2 c Roasted cashews; coarsely chopped
1 tb Soy sauce

Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. 2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. Add the asparagus and stir-fry until tender but still crisp...4 to 5 minutes. 4 Stir in the cashews and soy sauce. Serve immediately.

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