|Slivered almonds||2 Tablespoon|
|Frozen cut asparagus||10 Ounce (1 Package)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Canned water chestnuts||5 Ounce, drained and slices (1 Can)|
|Soy sauce||1 Tablespoon|
1. Combine butter and almonds in 1-quart glass casserole.
2. Microwave on ROAST for 2 minutes. Stir and continue cooking on ROAST for 2 to 3 minutes or until golden brown. Remove almonds. Add asparagus, celery and water chestnuts to butter. Cover with gla