Instructions: In a large saucepan, cook the asparagus and celery in a small amount of water for 5-6 minutes or until crisp-tender; drain. Stir in the water chestnuts, almonds, soy sauce and butter; heat through.

Yield: 8-10
servings.

NOTES :
served with Hawaiian Pork Roast, Tropical Sweet Potatoes and Macadamia Nut Cookies (all in file) for a Luau Feast.

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