Asparagus With Lemon Broth Low Sodium - vegetable oil

Method

• Wash asparagus and break off the tough, woody ends.
• Heat oil over medium heat in saute pan large enough to hold all the ingredients.
• Add shallot and garlic and cook 5 minutes.
• Add chicken broth, lemon juice and sugar; stir to blend.
• Drop in the asparagus, turn up the heat and bring to a boil.
• Once at a boil, decrease heat to low and simmer uncovered until asparagus is just tender (about 8-10 minutes).
• Remove asparagus to a platter and pour the juice over it just before serving and top with black pepper.
• Note: Feel free to thicken up the sauce with a little cornstarch mixed with cold water if you like.