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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)