Broccolini With Creamy Lemon Sauce

• 1 lb Broccolini ("baby broccoli")
• Lemon Sauce
• 2 ounces mascarpone cheese
• 2 tablespoons sour cream
• 2 tablespoons milk
• 1 teaspoon snipped fresh marjoram (original recipe called for thyme)
• 1/2 teaspoon lemon peel, finely minced
• 2 teaspoons fresh lemon juice
• salt
• pepper

1. Bring a large pot of salted water to boiling. Cook the broccolini until crisp-tender, approximately 5-7 minutes. (For asparagus: 3-5 minutes; pea pods: 2-4 minutes; romanesco: 7-8 minutes.).
2. Drain well.
3. To make the lemon sauce, in a small bowl combine the mascarpone cheese, sour cream, milk, marjoram, lemon peel and lemon juice. Season to taste with salt and pepper.
4. Transfer the cooked broccolini to a serving platter. Spoon the lemon sauce over the vegetables. Garnish with a marjoram sprig.
5. Serve warm.

broccoli, lemon sauce, mascarpone cheese, sour cream, milk, fresh marjoram, lemon peel, lemon juice, salt, pepper

Taken from www.food.com/recipe/broccolini-with-creamy-lemon-sauce-141618 (may not work)