10386 15 mins 15 mins 3 to 4 servings Mon Jul 20 11:06:00 -0700 2009 Mon Jul 20 12:53:07 -0700 2009 French Licensed http://www.chow.com/recipes/10386 Mon, 20 Jul 2009 19:53:07 GMT An unexpected riff on one of our favorite vegetables An unexpected riff on one of our favorite vegetables. A classic way to serve asparagus. The herbs, lemon, and cream sauce sing of springtime.

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Cook asparagus in plenty of boiling salted water for 3 minutes, or until brightly colored. Drain and immediately rinse under cold running water to stop the cooking and set the color.

In a small saucepan, simmer heavy cream over medium heat for about 10 minutes, until thickened. Transfer to a skillet and toss with asparagus, marjoram, lemon juice, and zest. Season to taste with salt and freshly ground pepper. Cook for 1 to 2 minutes to reheat the asparagus. Serve immediately.

]]> http://www.chow.com Aliza Green 51 Side Dish 95 1 pound trimmed asparagus

]]> 3/4 cup heavy cream

]]> 192 2 tablespoons chopped marjoram leaves

]]> 43 Juice of 2 lemons

]]> Grated zest of 1 lemon**

]]> 490 marjoram 686 creamy 142 sauce 236 vegetable 392 side dish 796 spring 435 vegetarian 1023 aliza green 504 herbs 388 healthy 384 easy