Asparagus in Lemon-Marjoram Cream

Name: Asparagus in Lemon-Marjoram Cream
Yield: 3 to 4 servings
Ingredients: 1 pound trimmed asparagus; 3/4 cup heavy cream; 2 tablespoons chopped marjoram leaves; Juice of 2 lemons; Grated zest of 1 lemon

Lemons Asparagus French Healthy Vegetarian Sauces Herbs Side Dish Spring Vegetables

Makes: 3 to 4 servings
Total: 15 mins
Active: 15 mins
3 Ratings:

Summary

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

from: Field Guide to Herbs & Spices by Aliza Green

Ingredients

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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Field Guide to Herbs & Spices

by Aliza Green

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Instructions

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.