2 tbsp. butter
2 tbsp. almonds
1 1/2 (10 oz. pkgs.) frozen cut asparagus
1/2 c. celery
1/2 c. (5 oz) sliced water chestnuts
1 tbsp. soy sauce

Combine butter and almonds; cook uncovered 3 minutes or until brown, stirring occasionally. Remove almonds. To butter add asparagus, celery, and chestnuts.

Cook, covered, 7 minutes or until desired doneness, stirring last half of cooking time. Stir in soy sauce and nuts. Let stand covered a few minutes to heat through.