The Silver Palate: Stir-fry of asparagus with cashews

This stir-fry was found under the Spring Fever section of the silver palate. The crisp asparagus and orange peppers with crunchy cashews was a light spring meal that reminded me how essential the farmer's market is to my spring happiness. A recipe like this can only get better with farm fresh vegetables. This will most likely be be the last post from the Silver Palate. Next week I will be starting my new spring schedule with morning runs, MCAT studying, and a new vegetarian cookbook! I recommend serving the stir fry with some home-made fried rice. Fried rice is possibly one of the easiest dishes to cobble together , and it's a great way to clean your fridge of any wilting vegetables. Here's a simple recipe from The Kitchn that can be adapted to fit anything you have in your fridge.


Stir-fry of Asparagus with Cashews

1 1/2 pounds of asparagus
1 red, yellow, or orange pepper
2 tablespoons of olive, vegetable, or peanut oil
2 tablespoons sesame oil
1 tablespoon finely chopped fresh ginger root
1/2 cup coarsely chopped roasted cashews
2 tablespoons soy sauce

1. Cut off the tough lower stems of the asparagus and cut each stalk diagonally into 3 pieces. Wash and cut the pepper in half vertically, then into thin slices.
2. Heat the oils together in a large frying pan over high heat. Add the ginger and stir-fry for 1 minute.
3. Add the aspargus and peppers and stir-fry until tender but still crisp, 4-5 minutes.
4. Stir in the cashews and soy sauce and cook together for 3 minutes.

Serve over rice.