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| Crunchy Asparagus Medley Recipe |
Category: Nuts / Sides
Rating:
5.00
Servings: 8-10
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Ingredients
1 1/2 lb fresh asparagus; in 2 inch pieces
1 cup celery; thinly sliced
2 can (8 oz) sliced water chestnuts, drai; ned
1/4 cup slivered almonds; toasted
2 tablespoon soy sauce
2 tablespoon butter or margarine
Cooking Directions:
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.
Recipe by: Taste of Home Magazine, April/May '97, p. 19
sides,nuts,bobbie-no
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