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

Description

A Tangy Sauce Turns One Of The Classic Spring Vegetables Into A Lovely First Course.

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