Fresh Asparagus With Lemon-Herb Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe will serve 3-4 people, if you are serving more then double the recipe ;-) 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.
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