Asparagus in Lemon-Marjoram Cream

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
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Nutritional Information
  • Calories255
  • Fat22.45g
  • Saturated fat13.79g
  • Trans fat
  • Carbs13.62g
  • Fiber5.26g
  • Sugar6.0g
  • Protein5.33g
  • Cholesterol81.52mg
  • Sodium27.67mg
  • Nutritional Analysis per serving (3 servings) Powered by

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Asparagus in Lemon-Marjoram Cream

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

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  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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