Asparagus with Lemon-Herb Sauce

• 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.

chicken broth, thin, olive oil, green onions, shallots, sugar, garlic, mustard, lemon juice, thyme, seeded red bell peppers

Taken from www.epicurious.com/recipes/food/views/asparagus-with-lemon-herb-sauce-5198 (may not work)