Asparagus and Pistachio Nuts

3 lbs. asparagus

1/4 cup butter

2 tablespoons fresh lemon juice

3/4 teaspoon marjoram

3/4 cup 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