Asparagus in Lemon-Marjoram Cream Recipe

1. 1

   Cook asparagus in plenty of boiling salted water for 3 minutes, or until brightly colored.

2. 2

   Drain and immediately rinse under cold running water to stop the cooking and set the color.

3. 3

   In a small saucepan, simmer heavy cream over medium heat for about 10 minutes, until thickened.

4. 4

   Transfer to a skillet and toss with asparagus, marjoram, lemon juice, and zest.

5. 5

   Season to taste with salt and freshly ground pepper.

6. 6

   Cook for 1 to 2 minutes to reheat the asparagus.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.