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

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Instructions

1. 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.)
2. Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 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.
3. Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.