3 lb. asparagus, tough ends snapped off
Water
3/4 c. butter
2 tbsp. fresh lemon juice
3/4 tsp. dry marjoram
3/4 c. chopped pistachio nuts

In a 5 to 6 quart pan, cook asparagus, uncovered, in boiling water to cover until just barely tender when pierced, 5-8 minutes. Drain and arrange on serving platter.

Meanwhile, melt butter with lemon juice, marjoram and pistachios until sizzling; pour over the cooked asparagus and serve. Serves 8.

To Make Bundles: In a Dutch oven bring a small amount of water to boiling. Add 8 green onion tops; remove from heat. Let stand for 1 minute. Remove onions, when cool tie each green onion around 4 or 5 raw asparagus spears. Cook according to recipe.