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Ingredients

• 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

Description

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…

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