Jeweled Asparagus
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. Sauté until vegetables are tender. Stir in pimiento and water chestnuts; remove from heat. Serve over hot asparagus.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)