Oriental Cashew Asparagus Recipe




 Asparagus1 Pound, trimmed and bias sliced into 1 inch pieces
 Mushrooms1 1⁄2 Cup (24 tbs), quartered
 Onion1 Medium, cut into wedges
 Sweet red pepper1⁄4 Cup (4 tbs), chopped
 Margarine/Butter2 Tablespoon
 Cornstarch1 Teaspoon
 Black pepper1⁄4 Teaspoon
 Teriyaki sauce1 Tablespoon
 Dry sherry1 Tablespoon
 Water2 Teaspoon
 Cashew2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 633 Calories from Fat 336

% Daily Value*

Total Fat 39 g59.4%

Saturated Fat 7 g34.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 156.8 mg6.5%

Total Carbohydrates 62 g20.7%

Dietary Fiber 16.6 g66.5%

Sugars 23 g

Protein 23 g45.5%

Vitamin A 113.5% Vitamin C 152.8%

Calcium 18.1% Iron 74.5%

*Based on a 2000 Calorie diet


1 Place asparagus in a 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 black pepper. Add the teriyaki sauce, sherry, and the 2 teaspoons water. Cook and stir until thickened and bubbly. Return vegetables to saucepan; toss gently to coat. Heat through. Top with cashews