Fresh Asparagus With Lemon-herb Sauce

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 3
• 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

Recipe

• 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.