2 Tbsp olive oil
1 lb asparagus, cut into 1-inch pieces
2 cloves garlic, chopped
1-inch piece fresh ginger, peeled, grated
1/4 cup chicken broth
1/4 cup water
2 Tbsp soy sauce
1 Tbsp sherry
1 Tbsp cornstarch
1/4 cup cashews
Heat oil in a large skillet over medium high heat. Add asparagus and cook until lightly browned, 3-4 minutes, stirring constantly. Add garlic and ginger and cook 30 seconds while stirring.
In a small bowl, stir together the chicken broth, water, soy sauce, sherry, and cornstarch. Add this mixture to the skillet and cook until the sauce is thickened and smooth, 2 minutes, stirring. Add the cashews and cook for 1 more minute. Serve hot.