| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 8 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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