Asparagus with Lemon-Herb Sauce Recipe

Name: Asparagus with Lemon-Herb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups canned low-salt chicken broth; 1 1/2 pounds thin asparagus spears, trimmed; 2 tablespoons olive oil (preferably extra-virgin); 1 1/4 cups chopped green onions; 1/3 cup minced shallots; 1 teaspoon sugar; 1 tablespoon minced garlic; 1 1/2 tablespoons Dijon mustard; 1 tablespoon fresh lemon juice; 1 teaspoon minced fresh thyme; 1/2 teaspoon grated lemon peel; 1/2 cup diced seeded red bell peppers

Servings: persons

3 cups canned low-salt chicken broth
1 1/2 pounds thin asparagus spears, trimmed
2 tablespoons olive oil (preferably extra-virgin)
1 1/4 cups chopped green onions
1/3 cup minced shallots
1 teaspoon sugar
1 tablespoon minced garlic
1 1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon grated lemon peel
1/2 cup diced seeded red bell peppers

1
Bring broth to boil in large pot.
2
Add asparagus; cook until crisp-tender, about 4 minutes.
3
Using tongs, transfer asparagus to large bowl of ice water.
4
Reserve 1 cup broth in small bowl.
5
Drain asparagus; pat dry.
6
(Can be made 1 day ahead.
7
Wrap asparagus in paper towels.
8
Seal in plastic bag.
9
Cover broth.
10
Chill asparagus and broth.)
11
Heat 1 tablespoon oil in medium nonstick skillet over medium heat.
12
Add 1 cup green onions, shallots and sugar.
13
Saute until onions and shallots are tender, about 5 minutes.
14
Add garlic; saute 2 minutes.
15
Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel.
16
Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes.
17
Season with salt and pepper.
18
Cool to room temperature.
19
Arrange asparagus on platter.
20
Spoon sauce over.
21
Sprinkle with remaining 1/4 cup green onions and bell peppers.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups canned low-salt chicken broth, 1 1/2 pounds thin asparagus spears, trimmed, 2 tablespoons olive oil (preferably extra-virgin), 1 1/4 cups chopped green onions, and more.

Yes, Asparagus with Lemon-Herb Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus with Lemon-Herb Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions