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

Crunchy Asparagus Medley Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8-10 servings
Quick Test Kitchen Approved
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 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.


  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

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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!"

Reviewed Dec. 13, 2011

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

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