| INGREDIENTS | |
|---|---|
| 2 tablespoons margarine or butter | |
| 2 tablespoons slivered almonds | |
| ------ | |
| 10 ounce pkg (1 1/2 cups) frozen cut asparagus | |
| 1 stalk celery | |
| 1 tablespoon soy sauce | |
| 8 ounce can (2/3 cup) water chestnuts, drained and sliced | |
| ------------------------------ | |
DIRECTIONS |
|
|---|---|
| - In a small skillet or shallow sauce pan, cook almonds in margarine until golden brown. Remove almonds and set aside. | |
| - Add remaining ingredients to margarine. Simmer covered, about 10 minutes or until asparagus is tender*, stirring occasionally. If necessary, remove lid during last few minutes to allow liquid to evaporate. There should be a thin glaze on vegetables. | |
| - Add toasted almonds. | |
| Vitamin A | 56% |
| Vitamin C | 27% |
| Calcium | 12% |
| Iron | 29% |
