Asparagus in Lemon-Marjoram Cream

Total: 15 mins

Active: 15 mins

Makes: 3 to 4 servings

Field Guide to Herbs & Spices
by Aliza Green

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

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

INSTRUCTIONS

1. Cook 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. In 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.

Cook first 5 ingredients in oil in a Dutch oven over med high heat for 2 minutes, stirring often.
Stir in lemon juice and remaining ingredients. Cover, reduce heat and cook 5-8 minutes until veggies are tender.
12 servings.

My favorite way to use marjoram:

Chicken Marinade

1/4c lite soy sauce
3T Burgundy wine
3T light olive oil
2 cloves garlic, pressed
1 ½ tsp marjoram, crushed
¾ tsp pepper
Combine and marinate chicken for several hours before cooking.
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