Ingredients

1/2 C. butter, or margarine
1 green pepper, thinly sliced
1 C. celery, sliced
1 lemon, juice of
2 oz. pimiento, diced, drained
8 oz. water chestnuts, drained and sliced
2 pounds asparagus, fresh, cooked

Cooking Instructions

Melt butter in a large skillet. Add green pepper, celery and lemon juice. Saute until vegetables are tender. Stir in pimiento and water chestnuts; remove from heat. Serve over hot asparagus.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)