Ingredients
- 3 lbs asparagus
- tough ends snapped off
- 34 cup butter or 34 cup margarine
- 2 tablespoons fresh lemon juice
- 34 teaspoon dried marjoram
- 34 cup pistachio nut
- chopped
Instructions
- In a 5 to 6 quart pan, cook asparagus, uncovered, in boiling water to cover until just barely tender when pierced, 5-8 minutes.
- Meanwhile, melt butter with lemon juice, marjoram and pistachios until sizzling.
- Drain asparagus well and arrange on serving platter.
- Pour sauce over the cooked asparagus.
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