Oriental Asparagus

INGREDIENTS
2 tablespoons margarine or butter
2 tablespoons slivered almonds
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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
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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.