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.