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