Peruvian Thigh with Apricot Sauce

'Bring 2 liters of water to a boil in a large pot.'

'In a bowl, combine the salt, oregano, garlic, and sweet marjoram seeds.'

'Season the Peruvian thigh with this mixture.'

'Wrap it several times in aluminum foil to seal tightly.'

'Place the wrapped thigh in the boiling water and let it cook.'

'Reduce heat, cover, and simmer for 1 hour.'

'Let it cool.'

'Unwrap, slice into thin strips, and place on a platter.'

'Reserve'

'Sauce'

'Reserve one-fourth cup of apricots.'

'In a pot, combine all remaining ingredients.'

'Simmer over medium heat, stirring, for 8 minutes or until slightly thickened.'

'Add the reserved apricots.'

'Asparagus'

'Bring the asparagus to a boil in a large pot with water and salt.'

'Cover and simmer for 5 minutes.'

'Drain and let cool.'

'Arrange the Peruvian thigh slices with the sauce and serve with the asparagus.'