Serves : 8

Ingredients

  • 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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In Categories : ALL OLD Recipes • Brunches • Side Dishes

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