Asparagus With Lemon Broth (Low Sodium) - cooking recipe

Ingredients

16 asparagus spears
1 teaspoon vegetable oil
1 shallot, minced
1 garlic clove, minced
1 cup low sodium chicken broth
1 lemon, juice of
1 teaspoon sugar
pepper

Preparation

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.