Recipe by Kittencal@recipezazz
This recipe will serve 3-4 people, if you are serving more then double the recipe ;-)
Top Review by Paris D
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.
- 709.77 ml chicken broth
- 680.38 g thin asparagus spears, ends trimmed (can use a little more)
- 59.16 ml olive oil, divided
- 3 green onions, chopped
- 59.14 ml minced shallot
- 4.92 ml sugar
- 14.79 ml minced garlic (or more to taste)
- 29.58 ml Dijon mustard
- 14.79-29.58 ml fresh lemon juice
- 4.92 ml dried thyme
- 2.46 ml grated lemon peel (can use more)
- lemon pepper (or use black pepper)
- chopped green onion, for sprinkling
Directions See How It's Made
- Bring the chicken broth to a boil in a large pot.
- Add in the asparagus; cook until just crisp-tender (about 4 minutes).
- Uning large tongs remove the asparagus to a bowl of ice water (reserve 1 cup of the chicken broth).
- Drain the asparagus and pat very dry with paper towels.
- Heat 3 tablespoons oil in a skillet over medium heat.
- Add in the chopped green onions, shallots and sugar; saute until the onions and shallots are tender (about 5 minutes).
- Add in garlic; saute 2 minutes.
- 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).
- Season with salt and pepper.
- Cool to room temperature.
- Arrange the asparagus on a platter.
- Spoon the prepared lemon sauce over, then sprinkle with more chopped green onions.