Crunchy asparagus medley

8 Servings

Ingredients

Quantity Ingredient
1½ pounds Fresh asparagus; in 2 inch pieces
1 cup Celery; thinly sliced
2 cans (8 oz) sliced water chestnuts, drained
¼ cup Slivered almonds; toasted
2 tablespoons Soy sauce
2 tablespoons Butter or margarine

Directions

In a large saucepan, cook the asparagus and celery in a small amount of water for 5-6 minutes or until crisp-tender; drain. Stir in the water chestnuts, almonds, soy sauce and butter; heat through. Yield: 8-10 servings. MC formatting by bobbi744@...

NOTES : Submitted to magazine by Mary Gaylord, Balsam Lake, Wisc. Delicious served with Hawaiian Pork Roast, Tropical Sweet Potatoes and Macadamia Nut Cookies (all in file) for a Luau Feast.

Recipe by: Taste of Home Magazine, April/May '97, p. 19 Posted to MC-Recipe Digest V1 #824 by Roberta Banghart <bobbi744@...> on Oct 04, 1997

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