Crunchy Asparagus

  • 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.