1 lb. fresh asparagus or 1 (10 oz.) pkg. frozen spears
1/4 c. butter
2 tsp. lemon juice
1/4 tsp. marjoram
1/4 c. salted cashews in lengthwise halves

Cook asparagus in salted water until tender. Drain and arrange in serving dish. Melt butter in small pan. Add lemon juice, marjoram and cashews. Simmer on low for 2 minutes. Pour over cooked asparagus.