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CHOW: Recipes: Asparagus in Lemon-Marjoram Cream

Asparagus in Lemon-Marjoram Cream Recipe

From: Field Guide to Herbs & Spices , by
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.

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

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POST A COMMENT |3 Comments

COMMENT

  • sounds like too much lemon, but it's definitely a recipe I can "work" with!

  • Yes, I also found that the sauce didn't thicken as expected, but the combination of these flavors is wonderful -- with the lemon and marjoram, it actually tastes like spring. If that makes any sense.

  • Sauce is super lemony. It didn't thicken well, either. Still, the taste was great.