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

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