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Fruits and Vegetables - Company Asparagus

  • 2 pounds fresh asparagus
  • Vegetable cooking spray
  • 3/4 cup sliced celery
  • 1/2 cup sliced green onions
  • 2 tablespoons lemon juice
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 (2-ounce) jar diced pimientos, drained

Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Cook asparagus, covered, in boiling water for six to eight minutes or until crisp-tender. Drain and place on a serving dish; keep warm.
Coat a large skillet with cooking spray; place over medium heat until hot. Add celery, onions, and lemon juice; sauté until vegetables are tender. Stir in water chestnuts and pimiento; cook until thoroughly heated. Spoon mixture over hot asparagus.
Yield: Eight servings.
Submitted By: Shanna Yoder
AgCentral Co-op
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