1-1/2 lbs. fresh asparagus, cut in 2 inch pieces
1 cup celery, thinly sliced
2 cans (8 oz. each) sliced water chestnuts, drained
1/4 cup silvered almonds, toasted
2 Tbsp. soy sauce
2 Tbsp. butter or margarine
In saucepan, cook asparagus and celery in a small amount of water for 5-6 minutes until crisp-tender; drain. Add rest of ingredients and heat through. Serves 8-10.