Asparagus with Lemon Herb Sauce Recipe

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1-1/2 lb. fresh asparagus spears, trimmed
2 Tbsp. olive oil (preferably extra virgin)
1-1/4 cup chopped green onions
1/3 cup minced shallots
1 tsp. sugar
1 Tbsp. minced garlic
1-1/2 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
1 tsp. minced fresh thyme
1/2 tsp. grated lemon peel
1 cup chicken broth
1/2 cup diced seeded red bell peppers

Bring water to boil in large pot. Add asparagus; cook until crisp-tender, about 2- 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag and chill asparagus.

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 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. Makes 8 servings.

From Chef Suzie Blanchard, The Inn at Meander Plantation

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