When our grocery store gets local asparagus in it sells out in about 5 minutes, but today I was lucky enough to get my hands on some. I wanted to make something really light and fresh and this is what I came up with. Not a whole lot to say here, local, fresh asparagus, it kinda sells itself.
- 3 cups vegetable or chicken broth
- 12-15 stalks asparagus
- 2 Tbs olive oil
- 1/4 cup diced shallot
- 1/2 cup chopped green onions
- 1 tsp sugar
- 1 clove garlic, minced
- 1 1/2 Tbs Dijon mustard
- 1 Tbs fresh squeezed lemon juice
- 1/4 cup chopped fresh herbs, I used chives, parsley, and dill
- 1/2 cup grape tomatoes, cut in half
Bring broth to a boil in large pot, add asparagus and cook until crisp, tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1-cup broth. Drain asparagus and pat dry.
Heat olive oil in a large skillet over medium heat; add shallot, green onion, and sugar. Sauté until tender, about 3 minutes. Stir in garlic and sauté for about 30 seconds. Next, add reserved broth, Dijon, lemon juice, and herbs. Simmer until slightly thickened, about 10 minutes. Add salt and pepper to taste.
Arrange asparagus on platter, spoon sauce over, and sprinkle with tomatoes.