This is my new favorite asparagus recipe! I cut the asparagus stocks short, used minced garlic, pureed ginger, low sodium soy sauce and reduced salt cashews that I toasted. It made a huge difference the second time around. More rich flavor came through in the dish without the salty-ness. The minced garlic is a great addition in my opinion and the pureed ginger seemed to blend/coat everything nicer than the minced ginger. I only used a small amount of sesame oil in the pan when cooking which is less than 1/2 of what the recipe called for and it came out excellent. You can serve this with a lot of main dishes; it seems the Asian flavor stands alone and doesn't need to carry over to the rest of the meal which I was concerned about. Thank you so much!
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