Asparagus With Lemon-Herb Sauce
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.25 cups
Green Onion (chopped)1 cup
Shallot (minced)1 tsp
Sugar1 tbsp
Garlic (minced)1.5 tbsps
Dijon Mustard1 tbsp
Lemon Juice (fresh)1 tsp
Thyme (minced fresh)1 tsp
Lemon Peel (grated)Directions:
1
Add asparagus; cook until crisp-tender, about 4 minutes
2
Bring broth to boil in large pot
3
Add asparagus; cook until crisp-tender, about 4 minutes
4
Using tongs, transfer asparagus to large bowl of ice water
5
Reserve 1 cup broth in small bowl
6
Drain asparagus; pat dry
7
(Can be made 1 day ahead
8
Wrap asparagus in paper towels
9
Seal in plastic bag
10
Cover broth
11
Chill asparagus and broth
12
) Heat 1 tablespoon oil in medium nonstick skillet over medium heat
13
Add 1 cup green onions, shallots and sugar
14
Sauté until onions and shallots are tender, about 5 minutes
15
Add garlic; sauté 2 minutes
16
Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel
17
Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes
18
Season with salt and pepper
19
Cool to room temperature
20
Arrange asparagus on platter
21
Spoon sauce over
22
Sprinkle with remaining 1/4 cup green onions and bell peppers
23
Bring broth to boil in large pot
24
Using tongs, transfer asparagus to large bowl of ice water
25
Reserve 1 cup broth in small bowl
26
Drain asparagus; pat dry
27
(Can be made 1 day ahead
28
Wrap asparagus in paper towels
29
Seal in plastic bag
30
Cover broth
31
Chill asparagus and broth
32
) Heat 1 tablespoon oil in medium nonstick skillet over medium heat
33
Add 1 cup green onions, shallots and sugar
34
Sauté until onions and shallots are tender, about 5 minutes
35
Add garlic; sauté 2 minutes
36
Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel
37
Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes
38
Season with salt and pepper
39
Cool to room temperature
40
Arrange asparagus on platter
41
Spoon sauce over
42
Sprinkle with remaining 1/4 cup green onions and bell peppers