Asparagus and Pistachio Nuts
3 lbs. asparagus
1/4 cup butter
2 tablespoons fresh lemon juice
3/4 teaspoon marjoram
3/4 cup chopped pistachio nuts
Cook asparagus, uncovered, in boiling water until just barely tender when pierced, 5-8 minutes. Drain and put on serving platter.
Meanwhile melt butter with lemon juice, marjoram and nuts until sizzling; pour over asparagus.