Reviewed: Sep. 5, 2007

Very good and easy to fix, nice twist.

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Reviewed: Jun. 26, 2007

This was so good! I love recipes with only a few ingredients. I used 1/4 tsp. ground ginger instead of fresh. It worked very well. The blend of cashews and soy sauce give the asparagus a wonderful flavor. Thanks!

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Cynthia K.

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Reviewed: May 21, 2007

So good!!!

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HEATHER1773

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Reviewed: May 9, 2007

This was okay, but there are other asparagus recipes we like better. I won't be doing this one again. It isn't bad, just not one I'll repeat. It is worth a try though, who knows, you might like it better than the other asparagus recipes you've tried.

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2007

I am a big asparagus freak and I loved it! Easy and tasty!

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A. Gurine

Cooking Level: Intermediate

Home Town: Lake Park, Minnesota, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Apr. 24, 2007

We hadn't had asparagus before and were a little leery. My 12 yr old daughter and I loved this it was "better than green beans" We were a bit heavy handed in the cashews but honestly who can have too many nuts.

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Shawna

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Spokane, Washington, USA

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Reviewed: Apr. 1, 2007

Wonderful! I cut the asparagus in pieces and used whole cashews. I also cut the olive oil and sesame oil in half and it was perfect. One dinner guest exclaimed that this was the BEST asparagus he had ever had!!

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Shelly

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Reviewed: Mar. 26, 2007

Update! ok, we make this dish about 2-3 times a week, and we ran out of ginger root, and its still good, and we usually dont put cashews in it. It's realllllly good- everyone loves it! We also make it with long green beans instead of asparagus sometimes--mmhmm! I really liked this dish. i had never made it before and i didn t change anything, except i didnt have a wok so I just used a large pan. My uncle doesnt like asparagus, but he liked this one!!! I thought it was great, and my family is having me make it for them now!! I loved it and I ope this came in handy for you!!!

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Rose

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Reviewed: Mar. 24, 2007

I am not a big fan of vegetables but this recipe gave the asparagus a nice flavor and texture. I didn't have cashews so I used peanutes instead, I also cut the oil. Also, apparently asparagus gets bitter the longer you keep it, so I would recommend using freshly purchased asparagus.

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MO0NI

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Reviewed: Mar. 23, 2007

My kids had seconds and wanted thirds. My 10year old doesn't like many vegetables and she doesn't like asparagus but she loved this. I do agree with the other reviews, reduce the amount of oil.

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knbk'smom

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Reviewed: Mar. 19, 2007

Tasty - everyone like this! I didn't have cashews so I used macadamia nuts and it was great. I'll use less oil next time though.

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Carrie

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Reviewed: Mar. 1, 2007

This was great! Only thing I would add is dont let the asparagus sit too long in the oil before serving. Mine got a little greasy and soggy. But was still really good. Next time I wont use as much oil.

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Maslow

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Reviewed: Feb. 25, 2007

A nice change for asparagus.

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GUYCHEF

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 24, 2007

Awesome. I am not a fan of asparagus, but it always seems as if my husband is buying it and wanting me to serve it for dinner. I LOVE this recipe. The only change I made was to cut the asparagus into thirds...a little easiert to eat. I used the stated amount of oil, just used a slotted spoon to take the asparagus out of the pan and left the excess behind. I am going to serve this dish at my next dinner party and when everyone is raving about it, I am going to smile and take all the credit. Sandy...you are my new best friend...and girl, you can cook!

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LAURALEE46

Cooking Level: Intermediate

Home Town: Willis, Michigan, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Feb. 21, 2007

This was a pretty yummy dish for asparagus. I toasted the cashews to make them more flavorful. I like dishes that let the flavor of the asparagus come through, which this one does.

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Snow

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Reviewed: Feb. 17, 2007

I love this method of cooking asparagus. I cut my asparagus into 1" chunks and proceeded as directed. My asparagus was a bit thick so I had to turn down the temp and cover my pan to cook for awhile in order to get it fork tender without scorching it. It's good with or without the ginger if you don't have it on hand. Just use enough oil to lightly coat the asapargus so it won't stick to the pan. Good stuff!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 12, 2007

Eh, this wasn't mind blowing, it was a fine side.

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Yogagrrl

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Reviewed: Feb. 9, 2007

A nice alternative to serving steamed asparagus, but I prefer less oil. I will plan on cutting the olive and sesame oils by half next time.

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LIPSTICKFETISH

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 5, 2007

Nice combination. I am going to try it with less oil next time.

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LeAnn

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Reviewed: Jan. 15, 2007

This was very good, however I did reduce the amount of olive and sesame oil to 1 T each. Also, I used 1-2 tsp reduced sodium Tamari and 1/4 cup cashews. I did not feel like the dish was short on flavor. I will definitely make this again.

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