Asparagus with lemon-herb sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Canned low-salt chicken broth |
| 1½ | pounds | Thin asparagus spears; trimmed |
| 2 | tablespoons | Olive oil; (preferably extra-virgin) |
| 1¼ | cup | Green onions; chopped |
| ⅓ | cup | Shallots; minced |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Garlic; minced |
| 1½ | tablespoon | Dijon mustard |
| 1 | tablespoon | Fresh lemon juice |
| 1 | teaspoon | Fresh thyme; minced |
| ½ | teaspoon | Lemon peel; grated |
| ½ | cup | Red bell peppers; seeded & diced |
Directions
Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup 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. Chill asparagus and broth.) Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Saute until onions and shallots are tender, about 5 minutes. Add garlic; saute 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel.
Simmer until slightly thickened and liquid is reduced to 1¼ cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining ¼ cup green onions and bell peppers.
Per Serving: Calories 71; total fat 4 g; saturated fat 1 g; cholesterol ½ mg
Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on Apr 3, 1998