Preparation:
Snap of tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Diagonally cut asparagus into 1-inch pieces and set aside.
Cook asparagus in peanut oil in a large skillet over medium-high heat 2 minutes, stirring constantly. Add 1/4 cup chicken broth to skillet; cover and cook 4 minutes or until asparagus is crisp-tender.
Combine remaining 1/2 cup chicken broth, cornstarch, sugar, and soy sauce, stirring until smooth. Add to asparagus mixture, stirring constantly.
Bring to a boil, and boil 1 minute, stirring constantly. Sprinkle with cashews, and serve immediately. |
