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Friday, June 20, 2008

Oriental Cashew Asparagus

1 lbs. asparagus spears, bias-sliced into 1-inch spears
1-1/2 cup fresh button mushrooms
1 med. red onion, cut into thin wedges
1/4 cup red sweet pepper
1 TBS butter or margarine
1 tsp. cornstarch
2 TBS teriyaki sauce
1 TBS water
2 TBS cashew halves
1/2 tsp. black pepper

Place steamer basket in sauce pan. Add water til just below the bottom of basket. Bring water to a boil.
Add asparagus to basket. Cover and reduce heat; steam for 2 minutes. Add mushrooms, onion and sweet red pepper. Cover and steam for 2-5 minutes more or until vegetables are crisp-tender. Remove basket; discard liquid.
In same saucepan, melt butter; stir in cornstarch and black pepper. Add the teriyaki sauce and water. Cook and stir until thickened and bubbly. Return vegetables to pan; toss gently to coat. Top with cashews.

This is a great and easy recipe. The best part is that you can add whatever vegetables you want. It really doesn't matter. I also thought about adding shredded chicken to it as well. Depending on your taste, I would recommend adding only 1/8 tsp. of black pepper the 1/4 tsp. was a bit much for me.
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