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Recipe Name: Asparagus With Lemon-herb Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

3 Cup(s) Canned low-salt chicken
1 1/2 Pound(s) Thin asparagus spears
2 Tablespoon(s) Olive oil, preferably
1 1/4 Cup(s) Green onions, chopped
1/3 Cup(s) Shallots, minced
1 Teaspoon(s) Sugar
1 Tablespoon(s) Garlic, minced
1 1/2 Tablespoon(s) Dijon mustard
1 Tablespoon(s) Fresh lemon juice
1 Teaspoon(s) Fresh Thyme, Minced
1/2 Teaspoon(s) Lemon peel, grated
1/2 Cup(s) Red bell peppers, seeded &
Bring broth to boil in large pot. Add asparagus; cook until
crisp-tender, about 4 minutes. Using tongs, transfer asparagus to
large bowl of ice water. Reserve 1 cup 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. Chill asparagus and broth.)
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 reserved 1 cup 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.
Per Serving: Calories 71; total fat 4 g; saturated fat 1 g;
cholesterol 0.5 mg Printed in Bon Appetit April 1998 Typed
and Busted by 4/98 Recipe by: Sally Anne Smith and
Ron Lento Posted to MC-Recipe Digest by Carriej999
<> on Apr 3, 1998

Nutrition (calculated from recipe ingredients)
Calories: 401
Calories From Fat: 276
Total Fat: 30.7g
Cholesterol: 79.5mg
Sodium: 678.5mg
Potassium: 506.6mg
Carbohydrates: 6.9g
Fiber: 1.8g
Sugar: 2.3g
Protein: 24.1g

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