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