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Asparagus in Lemon-Marjoram Cream
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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. 1Cook 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. 2In 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.

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