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Asparagus with Lemon Herb Sauce Recipe
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To make Asparagus with Lemon Herb Sauce you will need
Ingredients
| 3 | cups | Canned low-salt chicken broth | | 1 1/2 | pounds | Thin asparagus spears; trimmed | | 2 | tablespoons | Olive oil; (preferably extra-virgin) | | 1 1/4 | cups | Green onions; chopped | | 1/3 | cups | Shallots; minced | | 1 | teaspoon | Sugar | | 1 | tablespoon | Garlic; minced | | 1 1/2 | tablespoons | Dijon mustard | | 1 | tablespoon | Fresh lemon juice | | 1 | teaspoon | Fresh thyme; minced | | 1/2 | teaspoons | Lemon peel; grated | | 1/2 | cups | Red bell peppers; seeded & diced |
Instructions
Bring broth to boil in large pot. Add asparagus; cook until crisp-tender,
about 4 minutes. Using tongs, transfer asparagus to large bowl of ice
water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be
made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag.
Cover broth. Chill asparagus and broth.)
Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1
cup green onions, shallots and sugar. Saute until onions and shallots are
tender, about 5 minutes. Add garlic; saute 2 minutes. Stir in reserved 1
cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel.
Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about
5 minutes. Season with salt and pepper. Cool to room temperature.
Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4
cup green onions and bell peppers.
Enjoy your Asparagus with Lemon Herb Sauce
How much is in a cup?
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Thu 7 Aug 2008
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