"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Oriental Cashew Asparagus Recipe

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This recipe for Oriental Cashew Asparagus, by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Sawatzky
Added: Wednesday, June 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb asparagus spears
1 1/2 cups quartered fresh mushrooms
1 medium red onion (cut in wedges)
1/4 cup chopped red sweet pepper
1 Tbsp butter or margarine
1 tsp cornstarch
2 Tbsp teriyaki sauce
1 Tbsp water
2 Tbsp cashew halves

Directions:
Directions:
Snap off and discard woody bases. Bias-slice asparagus into pieces. (You should have at least 3 cups.) Place steamer basket in a saucepan. Add water to just below the bottom of basket. Bring to boiling. Add asparagus to basket, cover and reduce heat. Steam for 2 minutes. Add mushrooms, onion and pepper. Cover again and steam another 2 to 5 minutes until crisp tender. Remove basket and discard water. In same saucepan, melt butter, stir in cornstarch and 1/4 tsp black pepper. Add teriyaki sauce and water. Cook until thick and bubbly. Return vegetables to saucepan and toss to coat. Turn into serving dish and top with cashews. This was a hit with family in Phoenix. A bit of a special side dish for company dinner. ENJOY !!!

Number Of Servings:
Number Of Servings:
approx 8

 

 

 

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