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Receta Asparagus With Lemon Herb Sauce
by Global Cookbook

Asparagus With Lemon Herb Sauce
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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

  1. 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.
  2. Cover broth. Refrigerateasparagus and broth.)
  3. 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.
  4. 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.
  5. Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 c. green onions and bell peppers.