Recipe - Asparagus With Lemon-Herb Sauce

3 cup Canned lowsalt chicken
broth
1 One half pound Thin asparagus spears;
trimmed
2 tablespoon Olive oil; (preferably
extravirgin)
1 One fourth cup Green onions; chopped
1/3 cup Shallots; minced
1 teaspoon Sugar
1 tablespoon Garlic; minced
1 One half tablespoon Dijon mustard
1 tablespoon Fresh lemon juice
1 teaspoon Fresh thyme; minced
One half teaspoon Lemon peel; grated
One half cup Red bell peppers; seeded &
minced

Bring broth to boil in large pot. Add asparagus; cook until crisptender,
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 One fourth 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.

Per Serving: Calories 71; total fat 4 g; saturated fat 1 g; cholesterol
0.5 mg

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Sally Anne Smith and Ron Lento

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 3,
1998