Pistachio Buttered Asparagus

• 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

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.

butter, lemon juice, marjoram, pistachio nut

Taken from www.food.com/recipe/pistachio-buttered-asparagus-46974 (may not work)