Asparagus with Lemon-Herb Sauce
| Yield: | 8 Servings |
| Categories: |
| 3 | c | Canned low-salt chicken broth |
| 1 1/2 | lb | Thin asparagus spears; trimmed |
| 2 | tb | Olive oil; (preferably extra-virgin) |
| 1 1/4 | c | Green onions; chopped |
| 1/3 | c | Shallots; minced |
| 1 | ts | Sugar |
| 1 | tb | Garlic; minced |
| 1 1/2 | tb | Dijon mustard |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Fresh thyme; minced |
| 1/2 | ts | Lemon peel; grated |
| 1/2 | c | Red bell peppers; seeded & diced |
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