Instructions: Place asparagus in a steamer basket over, but not touching, gently boiling water. Cover; reduce heat. Steam for 2 minutes. Add mushrooms, onion, and red pepper. Cover; steam for 2-5 minutes more or until crisp-tender. Remove basket; discard liquid.

In the same saucepan melt margarine or butter; stir in cornstarch and black pepper. Add the teriyaki sauce, sherry, and the 2 teaspoons water. Cook and stir until thickened and bubbly.

Return vegetable to saucepan; toss gently to coat. Heat through. Top with cashews.

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