Asparagus With Lemon-herb Sauce

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	T	Olive oil, preferably
		extra-virgin
1 1/4	c	Green onions, chopped
1/3	c	Shallots, minced
1	t	Sugar
1	T	Garlic, minced
1 1/2	T	Dijon mustard
1	T	Fresh lemon juice
1	t	Fresh thyme, minced
1/2	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 401 Calories From Fat: 276 Total Fat: 30.7g Cholesterol: 79.5mg Sodium: 678.5mg Potassium: 506.6mg Carbohydrates: 6.9g Fiber: 1.8g Sugar: 2.3g Protein: 24.1g