Crunchy Asparagus Medley

6 ingredients
1 steps

Ingredients

  • 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

Directions

  1. 1
    In a large saucepan, cook the asparagus and celery in 1/2 in. of water for 3-5 minutes or until crisp-tender; drain. Stir in the water chestnuts, almonds, soy sauce and butter; heat through.

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