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Delicious side dish...
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3 lbs |
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asparagus,
tough ends snapped off |
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½ cup |
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butter |
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2 Tbs |
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fresh lemon
juice |
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¾ tsp |
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dry marjoram |
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¾ cup |
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chopped
pistachio nuts |
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1 |
In a large pot, cook
asparagus, uncovered, in boiling water to cover until
just barely tender when pierced, 5- 8 minutes. Drain and
arrange on serving platter. |
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2 |
Meanwhile, melt
butter with lemon juice, marjoram, and pistachios until
sizzling; pour over the cooked asparagus and serve. |
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Servings: 8 |
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