Email to Nalani Morris      

Recipe Categories: Nalani's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BUFFET CAKESandPIES CAMPING CANDY CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC GAME JAMSandJELLIES KITCHENHINTS MARINADES MEATS MIXES PASTA POULTRY PUNCHESandDRINKS SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS STUFFING VEGETABLES

CRUNCHY ASPARAGUS MEDLEY




List of Ingredients



• 1 1/2 pound of fresh asparagus, cut into 2 inch pieces
  
• 1 cup thinly sliced celery
  
• 1 (8 ounce can) sliced water chestnuts, drained
  
• 1/4 cup slivered almonds, toasted
  
• 1 Tablespoons soy sauce or to taste
  
• 2 tablespoons butter or margarine
  






Instructions



1. In a large saucepan, cook asparagus and celery in a small amount of water for 5 to 6 minutes or until tender crisp. Drain. Stir in the water chestnuts, almonds, soy sauce and butter. Heat thru.