1 kg asparagus 2 lb
90 ml butter 6 tbsp
2 ml dried marjoram 1/2 tsp
125 ml pistachio nuts, chopped 1/2 cup
Cook or steam asparagus until tender but firm. Meanwhile, in a small saucepan, melt butter. Add marjoram and nuts. Heat through. Place asparagus on serving platter and pour sauce over top.
Serves 4