Recipe - Crunchy Asparagus Medley

1 One half pound Fresh asparagus; in 2 inch
pieces
1 cup Celery; thinly cut or sliced up
2 cn (8 oz) cut or sliced up water
chestnuts, drained
One fourth cup Slivered almonds; toasted
2 tablespoon Soy sauce
2 tablespoon Butter or margarine

In a large saucepan, cook the asparagus and celery in a small amount of
water for 56 minutes or until crisptender; drain. Stir in the water
chestnuts, almonds, soy sauce and butter; heat through. Yield: 810
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.

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

Posted to MCRecipe Digest V1 #824 by Roberta Banghart
bobbi744@sojourn.com on Oct 04, 1997