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© Meredith Corporation. All rights reserved. Used with permission.
Melt butter in an extra-large skillet over medium heat. Add carrots and mushrooms; cook for 3 minutes, stirring occasionally. Add onions and garlic; cook and stir for 2 minutes more. Increase heat to medium-high. Carefully add wine (or broth); cook for 1 minute or until liquid has almost evaporated. Add broth, 1 tablespoon marjoram, salt and pepper; reduce heat to medium. Cover; cook for 8 to 10 minutes or until vegetables are fork-tender. Remove from heat. Add asparagus; cover. Let stand for 5 minutes. Sprinkle with the remaining 1 tablespoon marjoram. Serve with lemon wedges.