Asparagus With Lemon Broth (Low Sodium)
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
16 asparagus spears
- Serves:
- 4
ingredients
- 16 asparagus spears
- 1 teaspoon vegetable oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup low sodium chicken broth
- 1 lemon, juice of
- 1 teaspoon sugar
- pepper
directions
- Wash asparagus and break off the tough, woody ends.
- Heat oil over medium heat in saute pan large enough to hold all the ingredients.
- Add shallot and garlic and cook 5 minutes.
- Add chicken broth, lemon juice and sugar; stir to blend.
- Drop in the asparagus, turn up the heat and bring to a boil.
- Once at a boil, decrease heat to low and simmer uncovered until asparagus is just tender (about 8-10 minutes).
- Remove asparagus to a platter and pour the juice over it just before serving and top with black pepper.
- Note: Feel free to thicken up the sauce with a little cornstarch mixed with cold water if you like.
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Reviews
-
Easy to prepare and I really liked having the sauce to drizzle over everything afterwards (which I did thicken up a bit as suggested). I only cooked the asparagus about 5 or 6 mins as it was pretty thin....it was cooked perfectly and I forgot all about this being a no salt dish (of course my broth did have salt in it).
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri