Asparagus and toasted cashew stir-fry

• sesame oil
• 6 spring onions, sliced
• a thumb-size piece of fresh ginger, peeled and finely chopped
• 1 bunch of asparagus, ends snapped off, spears cut into 2cm pieces
• 200g sugar snap peas or halved green beans
• a couple of good handfuls of spinach or shredded spring greens
• a pinch of dried chilli flakes
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• grated zest and juice of 1 unwaxed lime
• a small bunch of fresh mint or coriander, or both, roughly chopped
• a big handful of toasted cashew nuts
• noodles

Instructions

1. 1

   Heat your biggest frying pan or wok and add a splash of sesame oil.

2. 2

   Add the spring onions and ginger and fry for a minute or two, then add the asparagus and sugar snaps or beans and stir for a couple of minutes, until they have just lost their rawness.

3. 3

   Add the spinach or greens and stir until wilted.

4. 4

   Next, add the chilli flakes, maple syrup, soy sauce and the lime juice and zest and cook for another minute or two.

5. 5

   Take off the heat, stir in the herbs and scatter over the cashews.

6. 6

   Serve straight away, with rice or noodles.