2 lbs. asparagus
1/4 c. butter
1/4 c. pecans, chopped
1/4 c. celery, finely chopped
1 tbsp. lemon juice

Put asparagus into a small amount of boiling water in a skillet. Bring to a boil. Reduce heat and cook for 5 minutes, uncovered. Cover and cook for 10 minutes, or until just tender. Meanwhile, heat butter in a small saucepan. Add pecans and celery, and cook for 5 minutes. Stir in lemon juice. Pour over asparagus and serve at once. Serves 6.