Title: Crunchy Asparagus Medley
Categories: Asparagus Nut Side
Yield: 8 Servings

1 1/2	lb	Fresh asparagus; in 2 inch pieces
1	c	Celery; thinly sliced
2		8 oz. cans sliced water chestnuts, drained
1/4	c	Slivered almonds; toasted
2	tb	Soy sauce
2	tb	Butter or margarine

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@sojourn. com

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. Posted to MM-Recipes Digest V4 #6

Recipe by: Taste of Home Magazine, April/May '97, p. 19

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