Asparagus Cashew Stir Fry is a quick, flavorful side dish featuring fresh asparagus, roasted cashews, garlic and ginger tossed in a savory stir-fry sauce.
If you want a vegetable side that’s ready in about 10 minutes and pairs well with many main dishes, this asparagus cashew stir fry is a great choice. It requires only a few minutes of prep and a few minutes of cooking for a crisp-tender vegetable with a pleasant crunch from the cashews.
This version comes from my sister Joni, who prepared it for us during a visit years ago. I asked for her notes, and I’ve kept this recipe on regular rotation ever since. It’s simple, reliable, and delicious—definitely a keeper.
Prep the Asparagus For Cooking
Use fresh asparagus and trim off the woody, tough ends at the base of each stalk. You can snap them off by hand or cut them with a sharp knife—discard the tough ends. Slice the remaining stalks into 2-inch pieces so they cook evenly and remain crisp-tender.
Cook The Asparagus
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. When the oil is hot, add the asparagus pieces and cook, stirring occasionally, for about 3–4 minutes until they are bright and nearly tender.
Add minced garlic and a piece of fresh ginger, and cook, stirring continuously, for 30–45 seconds. Stirring constantly and keeping this step short prevents the garlic from burning and developing a bitter taste.
Note: You may add a whole 1-inch piece of ginger and remove it before serving for a subtler ginger flavor, or finely grate the ginger into the dish for a more pronounced taste. Both options work—choose based on your preference.
Make And Add Sauce To The Skillet
In a small bowl, whisk together chicken broth, cooking sherry, water, soy sauce and cornstarch until the mixture is smooth and lump-free. Pour the sauce over the asparagus and reduce the heat to medium-low. Stir while the sauce cooks for 1–2 minutes until it thickens and coats the asparagus evenly.
Final Step – Add Cashews
When the sauce has thickened, stir in the roasted cashews and heat another minute so everything is warmed through and coated with sauce. If you used a whole piece of ginger, remove it now before serving.
Serve The Asparagus Cashew Stir Fry
Transfer the stir fry to a serving bowl and serve hot. The asparagus should be crisp-tender, and the cashews add a satisfying crunch that complements the glossy, savory sauce.
This vegetable side pairs well with roasted or grilled meats. We enjoyed it with sliced roasted pork tenderloin and mashed potatoes for a balanced, flavorful meal. Store leftovers in an airtight container in the refrigerator for up to four days.
Thank you for reading. I hope you try this easy, flavorful side dish soon. It stores well and makes a quick, attractive addition to weeknight or weekend meals.
Looking For More ASPARAGUS Recipes?
Explore other asparagus recipes in the recipe index, including:
- Asparagus In Cream Sauce
- Cream of Asparagus Soup
- Pistachio Asparagus In Orange Sauce
- Grilled Asparagus with Lemon and Parmesan
- Cheesy Garlic Roasted Asparagus
Want More Recipes? Get My FREE Newsletter!
A newsletter is published twice monthly with recipes and tips. Sign up via the newsletter box on the blog to receive updates.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Original recipe source: This recipe was shared by my sister Joni.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Asparagus Cashew Stir Fry is a simple, delicious side dish with fresh asparagus, cashews, garlic and ginger in a savory stir-fry sauce.
- 2 Tablespoons extra virgin olive oil
- 1 pound fresh asparagus
- 2 cloves garlic, minced
- 1 inch piece of fresh ginger
- 1/4 cup chicken broth
- 1/4 cup water
- 2 Tablespoons soy sauce (low-sodium if possible)
- 1 Tablespoon cooking sherry
- 1 Tablespoon cornstarch
- 1/4 cup roasted cashews
- Snap or cut off the woody ends of the asparagus and discard. Cut stalks into 2″ pieces.
- Heat olive oil in a large skillet over medium heat. When hot, add asparagus and cook 3–4 minutes, stirring occasionally. Add ginger and garlic; cook, stirring constantly, 30–45 seconds. Avoid burning the garlic.
- In a small bowl, whisk together chicken broth, sherry, water, soy sauce and cornstarch until smooth. Pour into the skillet and stir; cook 1–2 minutes on medium-low until the sauce thickens.
- Stir in cashews and heat 1 additional minute. If you added a whole 1″ piece of ginger, remove it before serving.
- Transfer to a serving bowl, serve hot, and enjoy. Store leftovers in an airtight container in the refrigerator for up to 4 days.
