Fresh Asparagus With Lemon-Herb Sauce

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

• Ready In: 25 mins
• Serves: 3-4

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.