Asparagus in Lemon-Marjoram Cream Recipe
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
- 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.
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