Asparagus in Lemon-Marjoram Cream

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3 to 4 servings
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Ingredients (5)

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

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.
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