Fresh Asparagus With Lemon-Herb Sauce

Fresh Asparagus With Lemon-Herb Sauce

Time: 25 mins

Ingredients

  • 3 cups chicken broth
  • 1 1/2 lbs thin asparagus spears, ends trimmed (can use a little more)
  • 4 tablespoons olive oil, divided
  • 3 green onions, chopped
  • 1/4 cup minced shallot
  • 1 teaspoon sugar
  • 1 tablespoon minced garlic (or more to taste)
  • 2 tablespoons Dijon mustard
  • 1 -2 tablespoon fresh lemon juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon grated lemon peel (can use more)
  • salt
  • lemon pepper (or use black pepper)
  • chopped green onion, for sprinkling

Directions

  • 1 Bring the chicken broth to a boil in a large pot.
  • 2 Add in the asparagus; cook until just crisp-tender (about 4 minutes).
  • 3 Uning large tongs remove the asparagus to a bowl of ice water (reserve 1 cup of the chicken broth).
  • 4 Drain the asparagus and pat very dry with paper towels.
  • 5 Heat 3 tablespoons oil in a skillet over medium heat.
  • 6 Add in the chopped green onions, shallots and sugar; saute until the onions and shallots are tender (about 5 minutes).
  • 7 Add in garlic; saute 2 minutes.
  • 8 Add in the reserved 1 cup broth, 1 tablespoons oil, Dijon mustard, lemon juice, thyme and lemon peel; simmer until slightly thickened and the liquid is reduced to about 1-1/4 cups (about 5 minutes).
  • 9 Season with salt and pepper.
  • 10 Cool to room temperature.
  • 11 Arrange the asparagus on a platter.
  • 12 Spoon the prepared lemon sauce over, then sprinkle with more chopped green onions.
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