Fresh Asparagus With Lemon-Herb Sauce

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“This recipe will serve 3-4 people, if you are serving more then double the recipe ;-)”

Ingredients Nutrition


  1. Bring the chicken broth to a boil in a large pot.
  2. Add in the asparagus; cook until just crisp-tender (about 4 minutes).
  3. Uning large tongs remove the asparagus to a bowl of ice water (reserve 1 cup of the chicken broth).
  4. Drain the asparagus and pat very dry with paper towels.
  5. Heat 3 tablespoons oil in a skillet over medium heat.
  6. Add in the chopped green onions, shallots and sugar; saute until the onions and shallots are tender (about 5 minutes).
  7. Add in garlic; saute 2 minutes.
  8. 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. Season with salt and pepper.
  10. Cool to room temperature.
  11. Arrange the asparagus on a platter.
  12. Spoon the prepared lemon sauce over, then sprinkle with more chopped green onions.

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