Oriental Cashew Asparagus
pound fresh asparagus, trimmed and bias-sliced into 1-inch pieces
cups quartered fresh mushrooms
medium onion, cut into thin wedges
tablespoons margarine or butter
tablespoon teriyaki sauce
tablespoon dry sherry
tablespoons cashew halves
- 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.
- 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.
From the Test Kitchen
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.
Nutrition Facts(Oriental Cashew Asparagus)
- Per serving:
- 121 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 269 mg sodium,
- 10 g carb.,
- 2 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet