Title: Jeweled asparagus
 Categories: Diabetic, Vegetables, Side dishes
      Yield: 10 Servings
 
    1/2 c  Butter (or marg.)
      1    Pepper, green; thinly sliced
      1 c  Celery; sliced
      1    Lemon; juice of
      2 oz Pimineto, diced; drained
      8 oz Water chestnuts; drained and
           -sliced
      2 lb Asparagus, fresh; cooked
 
  Melt butter in a large skillet; add green pepper, celery and lemon
  juice. Saute until vegetables are tender.  Stir in pimineto and water
  chestnuts; remove from heat.  Serve over hot asparagus.