This recipe is in Oprah's May issue. It's wonderful!
2 pounds asparagus, tough ends removed.
3 tbsp. butter, melted and kept warm
1/4 cup pecans, toasted and chopped
1 tsp. lemon juice (fresh if available)
1/2 tsp. salt
1/4 tsp. pepper
Fill a large, deep skillet with 1 inch of water; heat to boiling. Add the asparagus and cook until tender but still crisp, 3 to 5 minutes depending on thickness. Drain in a colander, but do not rinse. Immediately return the asparagus to the still-warm skillet and toss with the remaining ingredients until well coated. Makes 6 servings.
