Ingredients

Instructions

  1. In a 5 to 6 quart pan, cook asparagus, uncovered, in boiling water to cover until just barely tender when pierced, 5-8 minutes.
  2. Meanwhile, melt butter with lemon juice, marjoram and pistachios until sizzling.
  3. Drain asparagus well and arrange on serving platter.
  4. Pour sauce over the cooked asparagus.