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Ingredientes
- 3 pound asparagus, tough ends snapped off
- Water
- 3/4 c. butter
- 2 tbsp. fresh lemon juice
- 3/4 teaspoon dry marjoram
- 3/4 c. minced pistachio nuts
Direcciones
- In a 5 to 6 qt pan, cook asparagus, uncovered, in boiling water to cover till just barely tender when pierced, 5-8 min. Drain and arrange on serving platter.
- Meanwhile, heat butter with lemon juice, marjoram and pistachios till 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 in 8 green onion tops; remove from heat. Let stand for 1 minute. Remove onions, when cold tie each green onion around 4 or possibly 5 raw asparagus spears. Cook according to recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 270 | 84% |
| Total Fat 30.52g | 38% |
| Saturated Fat 15.51g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 215mg | 9% |
| Potassium 424mg | 12% |
| Total Carbs 9.48g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.65g | 2% |
| Protein 6.33g | 10% |
