Asparagus with Cashew Butter

This cashew butter is amazing and a perfect complement to asparagus.

2 pounds fresh asparagus

1 teaspoon salt

¼ cup butter

⅓ cup lemon juice

¼ teaspoon dried oregano

⅔ cup cashews, coarsely chopped

Wash the asparagus and snap about 1 ½ inches off of the tough ends. Place the asparagus in a large skillet, and cover the stems with water. Add the salt and bring to a boil over medium-high heat. Cook until the asparagus is tender, about 6 to 8 minutes. While the asparagus cooks, melt the butter in a small saucepan. Add the lemon juice, oregano, and chopped cashews. Simmer over low heat for 2 to 3 minutes. Drain the asparagus and arrange on a platter. Pour the cashew butter over the asparagus and serve.

Makes 6 to 8 servings.