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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.05 Kcal (653 kJ) | ||
| Calories from fat | 129.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.34g | 22% | |
|---|---|---|---|
| Sodium | 733.51mg | 31% | |
| Potassium | 227.92mg | 5% | |
| Total Carbs | 4.77g | 2% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 0.96g | 2% | |
| Vitamin C | 18.1mg | 30% | |
| Iron | 0.8mg | 5% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 67.35 Kcal (282 kJ) | ||
| Calories from fat | 55.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 22% | |
|---|---|---|---|
| Sodium | 316.59mg | 31% | |
| Potassium | 98.37mg | 5% | |
| Total Carbs | 2.06g | 2% | |
| Sugars | 0.98g | 9% | |
| Dietary Fiber | 0.43g | 4% | |
| Protein | 0.42g | 2% | |
| Vitamin C | 7.8mg | 30% | |
| Iron | 0.4mg | 5% | |
| Calcium | 14.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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