Asparagus in Lemon-Marjoram Cream Recipe

Total Time: 15 mins | Active Time: | Makes: 3 to 4 servings

A classic way to serve asparagus. The herbs, lemon, and cream sauce sing of springtime.

  • 1 pound trimmed asparagus
  • 3/4 cup heavy cream
  • 2 tablespoons chopped marjoram leaves
  • Juice of 2 lemons
  • Grated zest of 1 lemon
  1. 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.
  2. 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.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.