Asparagus with Cashews

1-1/2 lbs. fresh asparagus

2 tablespoon olive oil

2 teaspoon sesame oil

1 tablespoon fresh ginger root, finely chopped

1/2 cup roasted cashews, coarsely chopped

1 tablespoon soy sauce

Cut off lower tough stems of asparagus and discard. Cut each stalk into 2 or 3 pieces.

Heat the oils together in a wok over high heat; add the ginger and stir fry one minute.

Add the asparagus and stir fry until tender but still crisp 3 to 5 minutes.

Blend in cashews and soy sauce.

Serve immediately.