Jeweled asparagus

10 servings

Ingredients

Quantity Ingredient
½ cup Butter (or marg.)
1 Pepper, green; thinly sliced
1 cup Celery; sliced
1 Lemon; juice of
2 ounces Pimineto, diced; drained
8 ounces Water chestnuts; drained and sliced
2 pounds Asparagus, fresh; cooked

Directions

Melt butter in a large skillet; add green pepper, celery and lemon juice.

Saute until vegetables are tender. Stir in pimineto and water chestnuts; remove from heat. Serve over hot asparagus.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

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