Jeweled asparagus
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Recipe by: zygmont
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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, 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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