Pistachio Buttered Asparagus Recipe

• 3 pound asparagus, tough ends snapped off
• Water
• 3/4 c. butter
• 2 tbsp. fresh lemon juice
• 3/4 teaspoon dry marjoram
• 3/4 c. minced pistachio nuts

1. In a 5 to 6 qt pan, cook asparagus, uncovered, in boiling water to cover till just barely tender when pierced, 5-8 min.
2. Drain and arrange on serving platter.
3. Meanwhile, heat butter with lemon juice, marjoram and pistachios till sizzling; pour over the cooked asparagus and serve.
4. Serves 8.
5. To Make Bundles: In a Dutch oven bring a small amount of water to boiling.
6. Add in 8 green onion tops; remove from heat.
7. Let stand for 1 minute.
8. Remove onions, when cold tie each green onion around 4 or possibly 5 raw asparagus spears.
9. Cook according to recipe.

water, butter, lemon juice, marjoram, pistachio nuts

Taken from cookeatshare.com/recipes/pistachio-buttered-asparagus-23766 (may not work)