Combine the butter and the almonds
in a 1.5 quart microwavable casserole. Microware on high 100% for 3-4
minutes until the nuts are golden brown, stirring occasionally. Remove the almonds from the
casserole. Put the asparagus, celery, and
water chestnuts in the casserole. Cover and microwave on high 100%
for 5-6 minutes, stirring halfway through cooking time. Stir in the soy sauce and almonds. Cover the casserole and let it
stand for 2 minutes before serving.
Almonds and water chestnuts provide the
texture here, while soy sauce adds an unmistakably Asian flair.