Ingredients
- 3 c. Canned low-salt chicken broth
- 1 1/2 lb Thin asparagus spears
- trimmed
- 2 Tbsp. Extra virgin olive oil
- (preferably extra-virgin)
- 1 1/4 c. Green onions
- minced
- 1/3 c. Shallots
- chopped
- 1 tsp Sugar
- 1 Tbsp. Garlic
- chopped
- 1 1/2 Tbsp. Dijon mustard
- 1 Tbsp. Fresh lemon juice
- 1 tsp Fresh thyme
- chopped
- 1/2 tsp Lemon peel
- grated
- 1/2 c. Red bell peppers
- seeded & diced
Instructions
- Bring broth to boil in large pot.
- Add in asparagus; cook till crisp-tender, about 4 min.
- Using tongs, transfer asparagus to large bowl of ice water.
- Reserve 1 c. broth in small bowl.
- Drain asparagus; pat dry.
- (Can be made 1 day ahead.
- Wrap asparagus in paper towels.
- Seal in plastic bag.
- Cover broth.
- Refrigerateasparagus and broth.)
- Heat 1 Tbsp.
- oil in medium nonstick skillet over medium heat.
- Add in 1 c. green onions, shallots and sugar.
- Saute/fry till onions and shallots are tender, about 5 min.
- Add in garlic; saute/fry 2 min.
- Stir in reserved 1 c. broth, 1 Tbsp.
- oil, mustard, lemon juice, thyme and lemon peel.
- Simmer till slightly thickened and liquid is reduced to 1 1/4 c., about 5 min.
- Season with salt and pepper.
- Cold to room temperature.
- Arrange asparagus on platter.
- Spoon sauce over.
- Sprinkle with remaining 1/4 c. green onions and bell peppers.
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