This recipe is from an awesome book that we got for our wedding: The Best of Virginia Farms, Cookbook & Tourbook by CiCi Williamson. It has recipes from local farms, famous hotels in VA, and neat info on things like Virginia wineries and farmers markets! … check it out!
1/2 pound asparagus $1.00 (crazy sale right now at the Fresh Market)
1 stick butter $0.80
1 cup pecans, chopped $2.50
salt to taste $free-ish
1 pinch Marjoram $free-ish
Total cost = $4.30
Cook the asparagus in a saucepan, covered, over medium-low heat, in 1/2 inch water until crisp-tender – about 5 minutes. Drain. Place on a serving dish and season with salt.
Heat butter and pecans in a small skillet over medium-high heat until butter and pecans are browned, stirring frequently. Stir in marjoram just before the end of cooking time. Pour butter and pecans over asparagus, season with more salt to taste, and serve hot.
According to these pictures, our butter wasn’t all that browned….we probably should have let it go longer…but it sure was tasty!