3 cups chicken broth
1 1/2 lbs thin asparagus spears, trimmed
2 Tbsp olive oil
1 1/4 cups chopped green onions
1/3 cup minced shallots
1 tsp sugar
1 Tbsp minced garlic
1 1/2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
1 tsp minced fresh thyme
1/2 tsp grated lemon peel
1/2 cup diced seeded red bell peppers

Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl. Drain asparagus; pat dry.

Heat 1 Tbsp oil in medium 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 Tbsp oil, mustard, lemon juice, thyme, and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 ¼ cups, about 5 minutes. Season with salt and pepper. Cool to room temp.

Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining ¼ cup green onions and bell peppers.

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