In a large saute pan, heat olive oil over medium-high heat. Add asparagus and cook until tender (2 to 4 min. depending on width). Remove from pan and set aside. Reduce heat to low and add cashews. Cook until golden brown (about 2 min.) and add Capitol Hill. Cook additional 1 min. or until shallots brown. Add asparagus and lemon juice.
Serve over cooked brown rice.