Fresh Asparagus With Lemon-Herb Sauce
"This recipe will serve 3-4 people, if you are serving more then double the recipe ;-)"
photo by Engrossed
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
3-4
ingredients
- 3 cups chicken broth
- 1 1⁄2 lbs thin asparagus spears, ends trimmed (can use a little more)
- 4 tablespoons olive oil, divided
- 3 green onions, chopped
- 1⁄4 cup minced shallot
- 1 teaspoon sugar
- 1 tablespoon minced garlic (or more to taste)
- 2 tablespoons Dijon mustard
- 1 -2 tablespoon fresh lemon juice
- 1 teaspoon dried thyme
- 1⁄2 teaspoon grated lemon peel (can use more)
- salt
- lemon pepper (or use black pepper)
- chopped green onion, for sprinkling
directions
- Bring the chicken broth to a boil in a large pot.
- Add in the asparagus; cook until just crisp-tender (about 4 minutes).
- Uning large tongs remove the asparagus to a bowl of ice water (reserve 1 cup of the chicken broth).
- Drain the asparagus and pat very dry with paper towels.
- Heat 3 tablespoons oil in a skillet over medium heat.
- Add in the chopped green onions, shallots and sugar; saute until the onions and shallots are tender (about 5 minutes).
- Add in garlic; saute 2 minutes.
- 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).
- Season with salt and pepper.
- Cool to room temperature.
- Arrange the asparagus on a platter.
- Spoon the prepared lemon sauce over, then sprinkle with more chopped green onions.
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Reviews
-
This is excellent, but time-consuming. We used 1.25 cups of green onions and 1/3 cup regular onion instead of shallots. We also used 1.5 T Dijon mustard and 1 T fresh lemon juice. We added 1/2 cup diced red bell peppers with the 1/4 cup of green onions sprinkled over the dish at the end. -
This was good but took a bit more effort than my Recipe #196518 and was not better than it in my opinion. I was surprised this didn't have a stronger flavor. I think the chicken broth diluted it. I also selected this for the South Beach Diet and used Splenda. I used whole grain dijon and the black pepper option. It made a nice presentation and seemed gourmet. Made for 1-2-3 hit wonders. -
This was a yummy refreshing way to serve asparagus. I substituted the sugar for Splenda to make it South Beach diet friendly. Thanks for posting!
