Instructions: 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.

4 servings

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.

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