Asparagus with Lemon Herb Sauce
by Barb Christiansen of Chefs Palette Catering
1 cup Cedar Creek La Belle Vie
2 cups chicken broth
1-1/2 pounds thin asparagus spears, trimmed
2 tablespoons extra virgin olive oil
1-1/4 cups green onions, chopped
1/3 cup shallots, minced 1 teaspoon sugar
1 tablespoon garlic, minced
1-1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme, minced
½ teaspoon grated lemon zest
½ cup red bell pepper, seeded & diced
Bring broth & wine 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/wine 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.)
Add rice and sauté until translucent.
Heat 1 T. oil in medium nonstick skillet over medium heat. Add 1 C. green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 C. broth/wine, 1 T. oil, mustard, lemon juice, thyme and lemon zest. Simmer until slightly thickened and liquid is reduced to 1 ¼ cups, about 5 minutes.
Season with salt and pepper. Cool to room temperature.
Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 C. green onions and bell peppers.
Recipes demonstrated at the 1998 WOLLERSHEIM WINERY OPEN HOUSE