Asparagus and Pistachio Nuts

6 lbs asparagus

1/3 cups butter

4 T. fresh lemon juice

1 1/2 tsp. marjoram

1 1/2 cups chopped pistachio nuts

Cook asparagus, uncovered, in boiling water until just barely tender when pierced, 5-8 minutes. Drain and put on serving platter.

Meanwhile melt butter with lemon juice, marjoram and nuts until sizzling; pour over asparagus.

Serves 8