- 1-1/2 pounds fresh asparagus, cut
- into 2-inch pieces
- 1 cup thinly sliced celery
- 2 cans (8 ounces each) sliced water chestnuts, drained
- 1/4 cup slivered almonds, toasted
- 2 tablespoons soy sauce
- 2 tablespoons butter
In a large pan, cook the asparagus and celery in a 1/2 in. of water for 3-5 minutes or until crisp-tender. When done; drain. Mix in the water chestnuts, almonds, soy sauce and butter. Heat throughly.
Serves: 8-10 servings.
