2 TB. olive oil
2 TB. sesame oil
1 bunch asparagus stalks, ends cut
1 TB. soy sauce
Red bell pepper, cut in chunks
1/2 cup chopped cashews (optional)
Heat olive and sesame oils in a large frying pan or wok over low to med. heat. Add asparagus and bell pepper and stir fry a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.