Ingredients
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3 cups chicken broth
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1 1/2 lbs thin asparagus spears, ends trimmed (can use a little more)
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4 tablespoons olive oil, divided
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3 green onions, chopped
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1 teaspoon sugar
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1 tablespoon minced garlic (or more to taste)
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2 tablespoons Dijon mustard
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1 -2 tablespoon fresh lemon juice
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1 teaspoon dried thyme
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1/2 teaspoon grated lemon peel (can use more)
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salt
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lemon pepper (or use black pepper)
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chopped green onion, for sprinkling
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1/4 cup minced shallot
Instructions
- 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.