ASPARAGUS WITH LEMON-HERB SAUCE
Serves : 8
- 3 cups low salt chicken broth
- 1 1/2 lbs thin asparagus spears, trimmed
- 2 teaspoons good olive oil
- 1 1/4 cups chopped green onions
- 1/3 cup minced shallot
- 1 teaspoon sugar
- 1 tablespoon minced garlic
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon peel, zest for extra garnish
- 1/2 cup diced seeded red bell pepper
- + thyme
Bring broth to the boil in a large pot. Add asparagus, cook until crisp and tender (about 4 minutes). Using tongs, transfer asparagus to a large bowl of ice water. Reserve 1 cup of broth in a small bowl. Drain the asparagus, pat dry. ( Can be made one day ahead. Wrap asparagus in paper towels. Seal in a plastic bag. cover broth. Chill asparagus and broth)
Heat 1 tablespoon olive oi in a 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 for 2 minutes. Stir in reserved 1 cup of broth, 1 tablespoon olive oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups (takes about 5 minutes).
Season with salt and pepper. Cool to room temperature.
Arrange asparagus on a platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.
Serving Suggestion : Great side dish for brunch as well as any other meal
NOTES : Its good to cook the asparagus a day ahead, wrapping in a few bundles instead of one big bundle. Prep the remaining ingredients the day before and wrap each ingredient separately, all chopped, squeezed, measured and zested. Put it all together the next day and let it stand, covered, at room temperature until ready to serve.
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