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Ingredientes
- 3 c. Canned low-salt chicken broth
- 1 1/2 lb Thin asparagus spears, trimmed
- 2 Tbsp. Extra virgin olive oil, (preferably extra-virgin)
- 1 1/4 c. Green onions, minced
- 1/3 c. Shallots, chopped
- 1 tsp Sugar
- 1 Tbsp. Garlic, chopped
- 1 1/2 Tbsp. Dijon mustard
- 1 Tbsp. Fresh lemon juice
- 1 tsp Fresh thyme, chopped
- 1/2 tsp Lemon peel, grated
- 1/2 c. Red bell peppers, seeded & diced
Direcciones
- Bring broth to boil in large pot. Add in asparagus; cook till crisp-tender, about 4 min. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 c. 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. Refrigerateasparagus and broth.)
- Heat 1 Tbsp. oil in medium nonstick skillet over medium heat. Add in 1 c. green onions, shallots and sugar. Saute/fry till onions and shallots are tender, about 5 min. Add in garlic; saute/fry 2 min. Stir in reserved 1 c. broth, 1 Tbsp. oil, mustard, lemon juice, thyme and lemon peel.
- Simmer till slightly thickened and liquid is reduced to 1 1/4 c., about 5 min. Season with salt and pepper. Cold to room temperature.
- Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 c. green onions and bell peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 8 servings | |
| Calories 71 | |
| Calories from Fat 37 | 52% |
| Total Fat 4.15g | 5% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 256mg | 7% |
| Total Carbs 6.56g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.24g | 1% |
| Protein 3.48g | 6% |
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