Asparagus and Dill Sauce

Ingredients

• 1 cup chicken broth
• 2 tablespoons cornstarch dissolved in 1/4 cup cold water
• ¾ pound asparagus, trimmed, peeled and cut in 1 1/2-inch pieces, about 2 cups
• 2 tablespoons fresh lemon juice
• 2 tablespoons minced fresh dill
• 1 tablespoon kosher salt
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    112 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 6 grams protein; 3 milligrams cholesterol; 1794 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Sauce for 8 breasts

Preparation

1. In an 8-cup glass measure, stir together chicken broth and dissolved cornstarch. Add asparagus and stir to coat with liquid. Cover tightly with microwave plastic wrap and cook at 100 percent for 4 minutes.
2. Remove from oven and uncover. Stir in remaining ingredients. Reserve until chicken breasts, prepared separately, are cooked, then stir in cooking juices. If necessary, reheat, uncovered, at 100 percent for 2 minutes. Serve immediately.