Crunchy Asparagus Medley Recipe
Crunchy Asparagus Medley Recipe photo by Taste of Home
Next Recipe

Crunchy Asparagus Medley Recipe

Read Reviews
5 2 3
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8-10 servings


  • 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

Nutritional Facts

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


  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. Yield: 8-10 servings.
Originally published as Crunchy Asparagus Medley in Taste of Home April/May 1997, p19

Reviews for Crunchy Asparagus Medley

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Healthtex User ID: 6290507 18682
Reviewed Feb. 20, 2012

"I was skeptical because it is asparagus but this is a must keep recipe! I substituted Sunchokes for the chestnuts. Fabulous!"

spiker1 User ID: 264159 201957
Reviewed Dec. 13, 2011

"This was a big hit at a recent potluck."

Loading Image