| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Slivered almonds |
| 1 |
pk |
(10 oz.) frozen cut asparagus |
| 1/2 |
c |
Thinly sliced celery |
| 1 |
|
Cab; (5 oz.) water chestnuts, drained and sliced |
| 1 |
tb |
Soy sauce |
|
4 |
servings |
INSTRUCTIONS
Source: Vari-Cook Microwave Cooking from Litton
Combine butter and almonds in 1-quart glass casserole.
Microwave on 70% power for 2 minutes. Stir and continue cooking for 2 - - 3
minutes or until golden brown. Remove almonds. Add asparagus, celery and
water chestnuts to butter. Cover with glass lid or plastic wrap.
Microwave on High for 5 minutes. Stir and continue cooking for 3 - 4
minutes or until tender-crisp. Stir in soy sauce and almonds. Let stand,
covered, 3 minutes before serving.
Note: I use fresh asparagus when it is available and cook cut stem pieces
for 5 minutes on High before adding asparagus tips, celery, and water
chestnuts.
Posted to TNT Recipes Digest by PMHJ97A@prodigy.com (MRS KAY D ROOSE) on
Mar 30, 1998
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