oriental cashew asparagus

By barbgreenfield

Ingredients

• 1 poundfresh asparagus, trimmed and bias-sliced into 1-inch piecessee savings
• 1-1/2 cupsquartered fresh mushroomssee savings
• 1 medium onion, cut into thin wedgessee savings
• 1/4 cupchopped red sweet peppersee savings
• 2 tablespoonsmargarine or buttersee savings
• 1 teaspooncornstarch
• 1/8 to 1/4 teaspoonpepper
• 1 tablespoonteriyaki sauce
• 1 tablespoondry sherry
• 2 teaspoonswater
• 2 tablespoonscashew halves
• add ingredients to list
• directions

Preparation

Step 1

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.