Ingredients
-
3
-
1 1/2
-
4
-
3
-
1/4
-
1
-
1
-
2
-
1 - 2
-
1
-
1/2
-
-
-
-
Directions
Fresh Asparagus With Lemon-Herb Sauce, This recipe will serve 3-4 people, if you are serving more then double the recipe ;-), This is excellent, but time-consuming We used 1 25 cups of green onions and 1/3 cup regular onion instead of shallots We also used 1 5 T Dijon mustard and 1 T fresh lemon juice We added 1/2 cup diced red bell peppers with the 1/4 cup of green onions sprinkled over the dish at the end
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Steps
|
1
Done
|
Bring the Chicken Broth to a Boil in a Large Pot. |
|
2
Done
|
Add in the Asparagus; Cook Until Just Crisp-Tender (about 4 Minutes). |
|
3
Done
|
Uning Large Tongs Remove the Asparagus to a Bowl of Ice Water (reserve 1 Cup of the Chicken Broth). |
|
4
Done
|
Drain the Asparagus and Pat Very Dry With Paper Towels. |
|
5
Done
|
Heat 3 Tablespoons Oil in a Skillet Over Medium Heat. |
|
6
Done
|
Add in the Chopped Green Onions, Shallots and Sugar; Saute Until the Onions and Shallots Are Tender (about 5 Minutes). |
|
7
Done
|
Add in Garlic; Saute 2 Minutes. |
|
8
Done
|
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
Done
|
Season With Salt and Pepper. |
|
10
Done
|
Cool to Room Temperature. |
|
11
Done
|
Arrange the Asparagus on a Platter. |
|
12
Done
|
Spoon the Prepared Lemon Sauce Over, Then Sprinkle With More Chopped Green Onions. |
