"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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
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 !!!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.