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Source: Food and Wine Quick from Scratch

Peppered Cornish Hens and Asparagus with Lemon and Marjoram
The same lemony marjoram-flavored marinade coats both the hens and the asparagus spears. Marjoram loses much of its taste during drying, so if you don’t have fresh, you might prefer to use its brawnier cousin, oregano.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 36 minutes
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6 tablespoons olive oil
1/4 cup fresh lemon juice
3/4 teaspoon salt
2 teaspoons fresh ground black pepper
1 tablespoon marjoram, fresh, 1 1/2 teaspoons dried
2 Cornish game hens, (about 1 1/4 pounds each), halved
1 pound asparagus




Light the grill. In a small glass or stainless-steel bowl, combine the oil with the lemon juice, salt, pepper, and marjoram. Put the hens in a glass dish or stainless-steel pan. Pour 1/4 cup of the marinade over them and turn to coat.

Snap off and discard the tough ends of the asparagus spears, and then toss the trimmed asparagus spears with 2 tablespoons of the remaining marinade.

Cook the hens over moderate heat for 12 minutes, basting with the remaining marinade. Turn and cook, basting, until golden and just done, about 12 minutes longer. Grill the asparagus, turning once, until tender, about 12 minutes. Serve the hens with the asparagus alongside.


Wine Recommendation: Asparagus, which creates problems for most wines, is a natural with sauvignon blanc. Look for one of the many superb examples now being produced in Friuli and Collio.


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