Serve over hot cooked rice or toss with Asian noodles, linguine or spaghetti.
Segment each asparagus stalk into 3 sections. Heat the oils over medium heat; add the ginger and garlic and saute for about one minute. Add the asparagus pieces and saute about four minutes. Add the soy sauce at the end and garnish with the cashews. Alternately, marinate the chicken in the soy sauce separately and add to the skillet at the same time as the asparagus.