Crunchy Asparagus Medley Recipe

Crunchy Asparagus Medley Recipe photo by Taste of Home

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This savory side dish made a special appearance at our Hawaiian dinner. But I've also been know to prepare it with different foods on other occasions.—Mary Gaylord, Balsam Lake, Wisconsin

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Crunchy Asparagus Medley Recipe

Prep/Total Time: 20 min.

Yield: 8-10 Servings

10 10 20

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

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. Yield: 8-10 servings.

Nutritional Facts 1/2 cup equals 70 calories, 4 g fat (2 g saturated fat), 6 mg cholesterol, 225 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Crunchy Asparagus Medley in Taste of Home April/May 1997, p19