Oriental Cashew Asparagus

1 pound asparagus spears
1 1/2 cups fresh button mushrooms
1 medium red onion, cut into thin wedges
1/4 cup chopped sweet red pepper
1 tablespoon butter or margarine
1 teaspoon cornstarch
2 tablespoons teriyaki sauce
 tablespoon water
2 tablespoons cashew halves

Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Bias-slice asparagus into 1-inch pieces (you should have 3 cups).

Place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add asparagus to basket. Cover and reduce heat; steam for 2 minutes. Add mushrooms, onion, and seet pepper. Cover and steam for 2 to 5 minutes more or until vegetables are crisp-tender. Remove basket; discard liquid.

In the same saucepan melt butter; stir in cornstarch and1/4 teaspoon black pepper. Add the teriyaki sauce and water. Cook and stir until thickend and bubbly. Return vegetables to saucepan; toss gently to coat. Top with cashews.