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Oriental Cashew Asparagus

Yield: 4 (side-dish) servings
Start to Finish 30 mins
Oriental Cashew Asparagus
  • 1  pound  fresh asparagus, trimmed and bias-sliced into 1-inch pieces
  • 1 1/2  cups  quartered fresh mushrooms
  • 1  medium onion, cut into thin wedges
  • 1/4  cup  chopped red sweet pepper
  • 2  tablespoons  margarine or butter
  • 1  teaspoon  cornstarch
  • 1/8 - 1/4  teaspoon  pepper
  • 1  tablespoon  teriyaki sauce
  • 1  tablespoon  dry sherry
  • 2  teaspoons  water
  • 2  tablespoons  cashew halves

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.

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)
  • cal. (kcal) 121,
  • Fat, total (g) 8,
  • sat. fat (g) 2,
  • carb. (g) 10,
  • fiber (g) 2,
  • pro. (g) 4,
  • vit. A (RE) 175,
  • vit. C (mg) 30,
  • sodium (mg) 269,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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