Crunchy Asparagus Medley

By dashy_65

Ingredients

• 1-1/2 pounds fresh asparagus, cut into 2-inch pieces
• 1 cup thinly sliced celery
• 2 cans (8 ounces each) sliced water chestnuts, drained
• 1/4 cup slivered almonds, toasted
• 2 tablespoons soy sauce
• 2 tablespoons butter

Preparation

Step 1

In a large saucepan, cook the asparagus and celery in 1/2 in. of water for 3-5 minutes or until crisp-tender; drain. Stir in the water chestnuts, almonds, soy sauce and butter; heat through. Yield: 8-10 servings.