Green Facebook Icon Green Instagram Icon Green Pinterest Icon
Oriental Asparagus

Oriental Asparagus

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

- 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.

Oriental Asparagus
Leave a Comment:

A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon