2 lbs. fresh asparagus
1/4 c. salad oil
1 clove garlic, mashed
1 (5 oz.) _ can water chestnuts, drained and sliced

Cut asparagus diagonally into 1 inch pieces. In large skillet, heat 1/4 cup oil, add asparagus and garlic. Cover and shake pan every so often. Asparagus will be tender in 5 to 7 minutes. Add sliced water chestnuts and pepper to taste. Toss lightly and serve immediately. Serves 6.