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. In that case, use just three-quarters teaspoon of dried.
Recipe by Food & Wine January 1998