Asparagus with Lemon-Herb Sauce

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  • 3 cup(s) low-salt chicken broth
  • 1 1/5 pound(s) asparagus spears thin spears, trimmed
  • 2 tablespoon(s) extra-virgin olive oil
  • 1-1/2 cup(s) chopped green onions
  • 1/3 cup(s) minced shallots
  • 1 teaspoon(s) sugar
  • 1 tablespoon(s) minced garlic
  • 1-1/2 tablespoon(s) dijon mustard
  • 1 tablespoon(s) fresh lemon juice
  • 1 teaspoon(s) minced fresh thyme
  • 1/2 teaspoon(s) grated lemon rind
  • 1/3 cup(s) diced red bell pepper
  • salt and pepper to taste


  1. Have ready a large bowl of ice water.

  2. Bring broth to boil in a large pot. Add asparagus; cook until crisp tender, about 2-3 minutes. Using tongs, transfer asparagus to bowl of ice water. Reserve 1 cup broth in a small bowl. Drain asparagus, pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Refrigerate asparagus and broth until ready to use.)

  3. Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup of chopped green onions, shallots, and sugar. Saute until onions and shallots are tender, about 5 minutes. Add garlic, saute 1-2 minutes longer Stir in reserved 1 cup of broth, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1-1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.

  4. Arrange asparagus on platter or individual plates. Spoon sauce over. Sprinkle with remaining green onions and bell peppers.

March 2013

This recipe is a personal recipe added by BKFoote and has not been tested or endorsed by MyRecipes.

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