Ingredients

2 lbs. asparagus
water
4 T butter
2 T lemon jucie
1/4 cup roasted, slated cashews, coarsely chopped

Directions

Snap of and discard tough ends of asparagus; rinse spears well. In a wide frying pan, bring 1 inch water to a boil over high heat. Layer asparagus spears evenly in pan; then cover, reduce heat, and cook until is just tender when pierced. Drain well.

Meanwhile, in a small pan over low heat, melt butter. Stir in lemon juice, marjoram leaves, and cashews. Simmer for 2 to 3 minutes, then pour over hot cooked asparagus.