Cashew Asparagus Lime Shrimp

I was trying out a new shrimp recipe today and as usual things got out of hand.  I ended up adding way more of some ingredients then it called for, and then added a bunch that we had around the house and I am hoping that this be a new family favorite.

We had a "shrimp creole" incident earlier in the week that involved Paul saying "Does your mouth feel like it's on fire?  Hon, you married a Yankee!" (which I guess means no cayenne or chili pepper?), while Sadie and Mae both grabbed handfuls of the food (apparently a spoon wasn't fast enough) and gobbled down the chili pepper covered rice (they take after Mommy and like their food hot!  I think it may be a result of the hot peppers I craved throughout both pregnancies!).  Here's the latest.  And it's not spicy!

1 medium onion (chopped)
1 jalapeno (chopped)
5 small sweet peppers (I used a variety of red, yellow and orange) (chopped)
1 bunch asparagus (trimmed and cut into 1 inch pieces)
1 lb small shrimp (cooked and cleaned, which thankfully is how the tiny one's usually come when you buy them!)
2 tsp cornstarch
½ cup soy sauce
1/8 cup lime juice
5 tbs chopped garlic
2 tbs olive oil
1 can water chestnuts (drained)
5 oz halved cashews
Cooked Brown Rice

Add olive oil, ½ garlic (about 2 ½ tbs), asparagus, onion and peppers to a large sauce pan and sauté until onion is soft.  Add shrimp and cook on medium heat for 5 minutes.  In a separate cup mix soy sauce, lime juice and cornstarch until blended.  Drain shrimp mixture.  Return to heat and add soy sauce mixture.  Add remaining garlic (2 ½ tbs).  Add water chestnuts and cashews.  Cook, stirring frequently until sauce is thickened.  Serve over brown rice and enjoy!