My husband was not a fan of asparagus nor was he inclined to try it until I made this recipe. I also cut the asparagus short and cut the oil back by a teaspoon of olive oil. I used unsalted cashews and toasted them (adds so much flavor!), added two cloves of garlic (minced) and 2 tablespoons of OJ to the pan with the cashews and and soy. The orange juice gave a nice, slight citrus "lift" that worked well with soy and ginger flavors. It is a keeper!

Reviewed On: Nov. 4, 2009