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Jeweled asparagus

Yield: 10 servings

Ingredients:

• 1/2 c Butter (or marg.) 2 oz Pimineto diced; drained
• 1 Pepper green; thinly sliced 8 oz Water chestnuts; drained and
• 1 c Celery; sliced -sliced
• 1 Lemon; juice of 2 lb Asparagus

Instructions:

fresh; cooked Melt butter in a large skillet; add green pepper celery and lemon juice. Saute until vegetables are tender. Stir in pimineto and water chestnuts; remove from heat. Serve over hot asparagus. SOURCE: Southern Living Magazine March 1980. Typos by Nancy Coleman.

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