Asparagus in Lemon-Marjoram Cream Recipe

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

1. Cook asparagus in plenty of boiling salted water for 3 minutes, or until brightly colored.
2. Drain and immediately rinse under cold running water to stop the cooking and set the color.
3. In a small saucepan, simmer heavy cream over medium heat for about 10 minutes, until thickened.
4. Transfer to a skillet and toss with asparagus, marjoram, lemon juice, and zest.
5. Season to taste with salt and freshly ground pepper.
6. Cook for 1 to 2 minutes to reheat the asparagus.
7. Serve immediately.

asparagus, heavy cream, marjoram leaves, lemons, lemon

Taken from www.chowhound.com/recipes/asparagus-in-lemon-marjoram-cream-10386 (may not work)