Fresh Asparagus With Lemon-Herb Sauce

Total Time
Prep 25 mins
Cook 0 mins

This recipe will serve 3-4 people, if you are serving more then double the recipe ;-)

Ingredients Nutrition


  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.


Most Helpful

This is excellent, but time-consuming. We used 1.25 cups of green onions and 1/3 cup regular onion instead of shallots. We also used 1.5 T Dijon mustard and 1 T fresh lemon juice. We added 1/2 cup diced red bell peppers with the 1/4 cup of green onions sprinkled over the dish at the end.

Paris D April 30, 2011

This was good but took a bit more effort than my Recipe #196518 and was not better than it in my opinion. I was surprised this didn't have a stronger flavor. I think the chicken broth diluted it. I also selected this for the South Beach Diet and used Splenda. I used whole grain dijon and the black pepper option. It made a nice presentation and seemed gourmet. Made for 1-2-3 hit wonders.

Engrossed July 15, 2007

This was a yummy refreshing way to serve asparagus. I substituted the sugar for Splenda to make it South Beach diet friendly. Thanks for posting!

akgrown July 05, 2006

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