Title: Jeweled Asparagus
Categories: Diabetic Vegetable Side
Yield: 10 Servings

1/2	c	Butter (or marg.)
1		Pepper, green; thinly sliced
1	c	Celery; sliced
1		Lemon; juice of
2	oz	Pimineto, diced; drained
8	oz	Water chestnuts; drained and sliced
2	lb	Asparagus, fresh; cooked

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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