Asparagus, Capsicum and Cashew Stir-fry

This quick and easy stir-fry is bursting with colour, flavour and veggie goodness!

			  Asparagus, Capsicum and Cashew Stir-fry

Serves: 4

Cooking time: 10 minutes


  • 1 tablespoon oil
  • 3 capsicums (red and yellow) cut into strips
  • 3 bunches asparagus, woody ends removed, sliced
  • 1 teaspoon chopped garlic
  • 1 teaspoon sesame oil
  • 1-2 tablespoons sweet chilli sauce
  • 1-2 tablespoons soy sauce
  • Coarsely ground black pepper
  • 1 cup roasted cashews
  • Cooked rice or noodles tossed in a little sesame oil to serve


  1. Combine sesame oil, sweet chilli sauce and soy sauce and set aside.
  2. Heat oil in a wok or frying pan and stir-fry capsicums over high heat for 2-3 minutes.
  3. Add asparagus and garlic. Stir-fry until asparagus is tender crisp, about 5 minutes. Stir in sesame, sweet chilli and soy mixture and cook until heated through.
  4. Combine sesame oil, sweet chilli sauce and soy sauce. Just before serving, toss through asparagus and capsicums, and then season with pepper.
  5. Scatter with cashews and serve with cooked rice or noodles.


  • Make enough so you have leftover for a yummy filling for a wrap or crunchy bread roll for lunch the next day. Simply spread a little mayonnaise on wrap or halved crunchy roll, top with shredded lettuce or baby spinach leaves and add leftover stir-fry. If using a wrap, roll up firmly. If using a roll, add top of roll, secure with a strip of un-waxed paper and pack into lunchbox.

Recipe provided by the Australian Asparagus Council.

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