I didn't think I liked asparagus until trying this recipe at a Christmas dinner. Now I cook it for any special occasion and everyone oooh's and aah's when I say it's on the menu.
We love asparagus in this house and this is a good recipe to add to our repertoire. I reduced both oils by half; 1/4 cup [4 tbsps] seemed a lot of oil for a veggie dish, especially with the cashews. I used the fresh ginger, and found the flavour of the dish to be excellent.
Read MoreI thought this was just okay--I've had asparagus other ways that I have enjoyed much more. My husband really was disappointed in this recipe and thought it was a waste of good ingredients.
Read MoreWe love asparagus in this house and this is a good recipe to add to our repertoire. I reduced both oils by half; 1/4 cup [4 tbsps] seemed a lot of oil for a veggie dish, especially with the cashews. I used the fresh ginger, and found the flavour of the dish to be excellent.
A delicious and pretty healthy way to serve asparagus. Although I followed the ingredients exactly, I made it a little differently: I tossed the thinnest spears in the pack into boiling salted water, removed them as soon as they turned bright green, and then immersed them in iced water for a couple of mins. I then basically just heated them through with the soy/ginger cashews. They turned out perfect! Thanks!
Update! ok, we make this dish about 2-3 times a week, and we ran out of ginger root, and its still good, and we usually dont put cashews in it. It's realllllly good- everyone loves it! We also make it with long green beans instead of asparagus sometimes--mmhmm! I really liked this dish. i had never made it before and i didn t change anything, except i didnt have a wok so I just used a large pan. My uncle doesnt like asparagus, but he liked this one!!! I thought it was great, and my family is having me make it for them now!! I loved it and I ope this came in handy for you!!!
I served this for Easter (35+ people)and have had rave reviews and requests for this delicious recipe. I tripled the recipe and found it worked out great... don't overdue the soy sauce as it could get salty.
Awesome. I am not a fan of asparagus, but it always seems as if my husband is buying it and wanting me to serve it for dinner. I LOVE this recipe. The only change I made was to cut the asparagus into thirds...a little easiert to eat. I used the stated amount of oil, just used a slotted spoon to take the asparagus out of the pan and left the excess behind. I am going to serve this dish at my next dinner party and when everyone is raving about it, I am going to smile and take all the credit. Sandy...you are my new best friend...and girl, you can cook!
This was very good, however I did reduce the amount of olive and sesame oil to 1 T each. Also, I used 1-2 tsp reduced sodium Tamari and 1/4 cup cashews. I did not feel like the dish was short on flavor. I will definitely make this again.
Hubby really liked this. I added just one little clove of garlic and just a bit of freshly grated ginger...he ate it up quickly. (Me...not a fan of asparagus). Thanks for the post.
We just had this tonight, and we thought it was absolutely a wonderful asparagus recipe! Cut the oils in half and used peanuts because we had them. Make sure you cook the asparagus until tender. I didn't cook it long enough, but it was still terrific! Thank you for this recipe!
Wonderful! I cut the asparagus in pieces and used whole cashews. I also cut the olive oil and sesame oil in half and it was perfect. One dinner guest exclaimed that this was the BEST asparagus he had ever had!!
This is my new favorite asparagus recipe! I cut the asparagus stocks short, used minced garlic, pureed ginger, low sodium soy sauce and reduced salt cashews that I toasted. It made a huge difference the second time around. More rich flavor came through in the dish without the salty-ness. The minced garlic is a great addition in my opinion and the pureed ginger seemed to blend/coat everything nicer than the minced ginger. I only used a small amount of sesame oil in the pan when cooking which is less than 1/2 of what the recipe called for and it came out excellent. You can serve this with a lot of main dishes; it seems the Asian flavor stands alone and doesn't need to carry over to the rest of the meal which I was concerned about. Thank you so much!
I thought this was just okay--I've had asparagus other ways that I have enjoyed much more. My husband really was disappointed in this recipe and thought it was a waste of good ingredients.
This is so easy and so delicious. A great way to introduce a veggie to any dish. It's soy sauce based so goes well with another soy-based main dish but I've brought it as a potluck side dish and everyone loved it with other main dishes. Per usual I tend to double or triple the amount of garlic and ginger called for and it always turns out so tasty.
This has become one of our favorites! My husband likes extra spice so we used chili flavored sesame oil. Also like to add to stir fried chicken.
Unbelievable! I served with Fabulous Beef Tenderloin and Roasted Red Potatoes from this site and my guests loved it! I used the low sodium as others suggested and I am sure it would have been too salty otherwise. I had never used ginger root before and was told that you just scrape the "skin" off with a spoon and then mince. Thanks for sharing!
This was pretty tasty and very easy to cook. The only thing I'd do different is cut up the asparagus, to bite size pieces.
My husband was not a fan of asparagus nor was he inclined to try it until I made this recipe. I also cut the asparagus short and cut the oil back by a teaspoon of olive oil. I used unsalted cashews and toasted them (adds so much flavor!), added two cloves of garlic (minced) and 2 tablespoons of OJ to the pan with the cashews and and soy. The orange juice gave a nice, slight citrus "lift" that worked well with soy and ginger flavors. It is a keeper!
I prepared the recipe "as is" and made a double batch for my dinner party with seven guests. I measured out all of the ingredients ahead of time in prep bowls, and tossed it together when the salmon came off the grill. Got raves! I'll make this again and again!
I have made this recipe MANY times, and my husband and I LOVE it. The only problem I have encountered is that sometimes the cashews get too brown, and the asparagus are still hard. Tonight I tuned down the heat to low when I added the cashews, and it came out perfectly.
I love this reciepe, thank you for sharing. It's simple and so flavorful! Everyone I serve it to instantly loves asparagus.
Oh my gosh, talk about divine! You should re-name this recipe to DIVINE Asparagus and cashews. I didn't change a THING to the recipe..the asparagus was tender, but crisp and the sesame oil, fresh ginger and cashews gave it SUCH a wonderful taste...I have made this three times in the last two weeks..that is how much my family and I LOVE it!!!!
This tasted pretty good. Nothing to rave about. Just a nice change from how I regularly do asparagus. Thanks for the recipe.
Liked this recipe but did reduce the oils by half. Use unsalted cashews only. I thought that using the salted cashews I had would be ok but it was too salty.
I followed this recipe exactly and though it was pretty good I will use more ginger and soy sauce next time.
Excellent dish. I've tried substituting all sorts of mixed nuts and it has worked out well. If you use salted nuts, just cut the salt out of the ingredients.
I love asparagus and I love cashews! How could it get any better? This was a super easy recipe that I will make again! My 7 year old even went back for seconds! (I followed the recipe to a "T").
We LOVED this recipe! After reading the other reviews, I too cut the asparagus in 3rds and decreased the oil by half. I used peanut oil instead of sesame oil (just cuz I was out of the sesame oil!) Quick & easy & yummy! This one is a keeper!
This was very good. I think it added an interesting dimension to the asparagus without taking away from the asparagus taste. MMMMMMMMMMMMMMMMMMMMM............
OMG I made this last night for dinner and everyone ate all of theirs and kept asking for more especially my picky boyfriend, even my 2 yr old kept eating more. Only thing I would change is maybe a little less oils and I used low sodium soy sauce, it's soooo delicious!! Thank you for sharing, making this again when my son gets home from college!
I added one tsp of minced garlic and only 2 tsps of olive oil. I used chopped almonds instead of cashews because that is what I had, also very good with fresh lemon juice squeezed on it right before eating. yummmmmmy... its a repeater..
A nice alternative to serving steamed asparagus, but I prefer less oil. I will plan on cutting the olive and sesame oils by half next time.
I didn't have cashews, so I used peanuts and it was delicious! It even tasted good cold the next day.
I love this method of cooking asparagus. I cut my asparagus into 1" chunks and proceeded as directed. My asparagus was a bit thick so I had to turn down the temp and cover my pan to cook for awhile in order to get it fork tender without scorching it. It's good with or without the ginger if you don't have it on hand. Just use enough oil to lightly coat the asapargus so it won't stick to the pan. Good stuff!
Pretty dish, easy and quick. The asparagus was so crisp; everyone loved it and I will definitely serve this again!
I added some chopped garlic to this recipe. I also cut chicken breast into thin strips and dipped it in cornstarch, then stirfried it first. Then, stirfried the asparagus and added in the soy sauce and cashews. Served over brown rice and it turned out great! Very healthy natural taste.
Loved it! Like others I reduced each of the oils by half and it worked just fine. I also cut the asparagus into smaller pieces for ease of eating and serving. I intend to try this with pea pods and broccoli. Use your imagination and you can't go wrong. Thanks for a great and easy recipe!
This was delicious. My husband and I both loved it. I will definitely be making it again, although with much less oil. For a veggie dish, this was pretty greasy (though very flavorful). I would also leave the cashews whole rather than chopping them up.
mmmm deliscious....the cashews are so yummy and bad for you :) I would defintely cook the asparagus in the oil mix though - I blanched it and then reheated it in the oil and the asparagus just seemed watery - it didn't soak up enough of the flavor...
I love Asparagus, but this is the worst I have ever tasted. Will not try this again.
The best way i have found to make asparagus. My family loved it! My husband always asks me to make it and my 5 year old eats it up. i didn't have fresh ginger, but ground ginger worked well.
I like this a lot, it's super easy to make, taste really good, and very presentable! I accidently added in some minced garlic, still turn out great. I am keeping this recipe as a must have side dish.
Being an asparagus lover and a professional chef I'll go easy on this recipe. On the plus side, it was incredibly easy and quick to prepare. However, being too simple may also be a disadvantage. The outcome was predictable. In the future, I would add some lemongrass and perhaps something else. I definately wouldn't make this again as is.
This recipe was awesome. I didn't change anything about the recipe, but next time I would use low sodium soy sauce because regular soy sauce mixed with cashews makes for a salty dish. This recipe goes into my recipe box for sure!
I'm only giving this 3 stars because as is, there is WAY too much oil. I think next time I make this I might skip the olive oil all together and see what happens. And maybe I'd add a little bit of garlic too, just to add a little extra flavor. Over all, not bad!
I thought this was really good. But I am a big fan of all the flavors in this. It was a bit messy when it was frying but I may have been frying it on too high a heat. It was really quick and easy to throw together.
This was the best asparagus I have ever made! I followed the advice of other reviewers and cut the oil listed in the recipe by half and it was perfect. I also used sliced almonds because I had them and they were fantastic! Also, used ground ginger since I had that on hand already. I highly recommend this recipe because it was not only delicious, it was extremely easy to make.
Mmmmmmmmmmm--This was so delicious!! I cut the amt. of oil as well, but kept everything else as the recipe stated. Such a great combo of flavors. This will go into my regular rotation!!
My kids had seconds and wanted thirds. My 10year old doesn't like many vegetables and she doesn't like asparagus but she loved this. I do agree with the other reviews, reduce the amount of oil.
Didn't have fresh ginger root, used ginger from a jar. Very good. We love asparagus and new ways to serve it.
This is a keeper. My only caution is to stick to the 1/2 cup of cashews (or less). My husband and I both love cashews so I added more than what it called for and it was a bit too much. The star of the show should be the asparagus.
Absolutely fantastic, and very easy to make. I tripled this recipe for a party of six people, and there was none left. A tip for stemming asparagus: just grasp each stalk near the ends, and bend it until it breaks. Much easier and more accurate than using a knife.
This is so good! The ginger asparagus combo is great. It is easy to make. I will make again.
This was good but I couldn't taste the ginger, I would increase it next time. Thank you for sharing.
Very tasy and easy to prepare. I like my asparagus on the soft side (instead of crunchy), so I would cook it longer next time. Cashew and soy sauce combo was great.
Outstanding. Used white asparagus and ginger spice instead of root, was generous with cashews. Will make every time asparagus is in season. A "Best Ever" award from family.
Prepared this with Asian style grilled fish and chicken and my dinner guests loved it! Sweet and salty - delicious.
This is the best recipe i've tasted so far. My family loves Asparagus espically my 18 month old son! The cashews are the best addition to this, almonds are even better.
I was skeptical...but after decreasing oil to half of required, (like suggested) using unsalted nuts, and probably a little more than the mentioned soy sauce (light)...I tasted. YUMMY! So simple and the cashews just browned in the pan to give a toasted flavor. I too, could not stop sampling before serving. I wonder what would happen if you added some lemon zest? or lemon pepper? next time. Thanks for the recipe!
Delish! I sauteed a little garlic with the oil and ginger. The sesame oil makes it very flavorful. Great dish!
Awesome! I followed the recipe except I used almonds instead of cashews. It was so easy and tasty, it has just enough flavor. I normally don't like asparagus, but this is delicious!
I scaled this down to just one serving, used less oil, and toasted the cashews first in a skillet (just the nuts, no extra oil). The flavour was great!
Absolutely loved this. I served it as a side to the recipe on this site for Bulgogi and served the meat over Jasmine Rice. Delicious and wouldn't change a thing!!
This recipe was ok. I followed it exactly. It had good flavor but was way too heavy on the oil. I think if I make this again I will use about 1/3 of the oil.
This recipe is excellent, so taste and very simple. After I started making this dish I realized that I couldn't use any soy sauce due to medical reasons, but even with this missing ingredient it was fantastic. Served with Salmon with Brown Sugar Glaze recipe from this site.
Amazing recipe! I've cooked it for a few different parties and potlucks and everyone always loves it... even people who aren't big fans of asparagus! The second time around, I used half of each oil, and added a few cloves of minced garlic at the same time as the ginger. I found both of those things improved the recipe even more!
So simple and delicious! I didn't have fresh ginger, so I used ground. Also added a splash of fresh squeezed orange juice toward the end. I served it with brown rice; it could easily be made a vegetarian main course with the addition of egg or tofu.
Tasty - everyone like this! I didn't have cashews so I used macadamia nuts and it was great. I'll use less oil next time though.
Best Asparagus recipe I've tried. It really shines when you get a good mix of the asparagus and cashews in the same bite. Next time I make it, I'll cut the asparagus into 1 1/2 inch sections to make it easier to get those perfect bites. I'll also follow the advice from Barb's review and use half the oil. Thanks for sharing this great recipe!
Good, just make sure to use low sodium soy sauce. I didn't and it turned out a too salty!
This was great! Only thing I would add is dont let the asparagus sit too long in the oil before serving. Mine got a little greasy and soggy. But was still really good. Next time I wont use as much oil.
This was pretty tasty, but it didn't make me swoon or anything. I will probably make again just because it makes a staple vegetable interesting without resorting to more italian flavours. My husband liked it but my 2 year old did not.
Husband didn't like the flavor, but said it was edible. I didn't like how the asparagus cooked unevenly, but it tasted good. Next time I would cut off more of the thick stalk.
The whole family enjoyed these veggies. The kids liked it more with a bit of sugar in the sauce.
The cashews, sesame oil and ginger nicely complemented the asparagus. Definitely one to have on a regular basis. No changes to the recipe.
Even my 13 year old liked this!.. I used peanuts because it was what I had!.. Thanks!
My Mother-in-law made this for Easter dinner!! OMG it is so tasty...we were all batteling for the last tidbit. We all thought it could use half the oils called for and be just as yummy. Double or triple the recipe, there won't be any leftovers!!
Mmmm cashewy :) I followed the recipe exactly and felt like it was a little too oily. I might try it again with less oil, and green beans instead of asparagus.
I have never been a big fan of asparagus. (I only ate it because mom said to) But this has definitely put a nice taste to what I had always considered a blah veggie. Thanks!
I love this recipe! It's easy and quick to prepare, and my kids love it. We make it several times a month.
