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.
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.
An Easy Way to Make Ice Cream in Your Food Processor
Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams, shares a quick, simple way to make ice cream at home without an ice cream maker. You can use this vanilla ice cream recipe as a starting point: Leave out the vanilla beans and make the base through step two, then follow the steps Jeni outlines here.