Guest guest Posted November 25, 2008 Report Share Posted November 25, 2008 Asparagus and Pistachio Nuts 6 lbs. asparagus 1/3 cups butter 4 tbsps. 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 Quote Link to comment Share on other sites More sharing options...
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