Fresh Asparagus With Lemon-Herb Sauce

READY IN: 25mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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