Free Recipe Asparagus with Lemon-Herb Sauce
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Asparagus with Lemon-Herb Sauce Recipe
3 c Canned low-salt chicken
-broth
1-1/2 lb Thin asparagus spears;
-trimmed
2 tb Olive oil; (preferably
-extra-virgin)
1-1/4 c Green onions; chopped
1/3 c Shallots; minced
1 ts Sugar
1 tb Garlic; minced
1-1/2 tb Dijon mustard
1 tb Fresh lemon juice
1 ts Fresh thyme; minced
1/2 ts Lemon peel; grated
1/2 c Red bell peppers; seeded &
-diced
Asparagus with Lemon-Herb Sauce Preparation
Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, 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 1/4 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 MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3, 1998
Cooking Temperature:
Recipe Serves: 8
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