Crunchy Asparagus Medley
Wendy Cantwell
ingredients
- 1 1/2 lbs. asparagus cut in 2" pieces
- 1 cup thinly sliced celery
- 2 8 oz cans water chestnuts, drained
- 1/4 cup slivered almonds, toasted
- 2 Tbs. soy sauce
- 2 Tbs. 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.
Source: Quick Cooking
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