| 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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