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.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)