2poundsasparagustrimmed and cut into 1-inch pieces
4tablespoonslemon juice
1 ½cupschicken broth
1 ¼teaspoonscornstarch
salt & pepperto taste
Instructions
Heat the olive oil, in a large skillet over medium heat. Once heated, add the peppers, 1 1/2 tablespoons of garlic, onions and asparagus, stirring occasionally about 5 minutes or until it the vegetables are just starting to get soft. I try not to let them get too soft, because the little bit of crisp is actually really nice in each bite.
Remove the vegetables from the heat, and set them aside on a plate. Cover to keep warm.
In the skillet, add the remaining garlic and the lemon juice and heat for about 1 minute, stirring frequently. Add the shrimp. Cook for about 2 minutes, stirring frequently.
Add the chicken broth and stir. Then add the cornstarch and stir and cook until thickened, about 3-4 minutes or so.
Serve this with brown rice, pasta or quinoa.
Pile a plate with 1/2 cup of brown rice. Dish the veggies evenly over each plate. Spoon the shrimp and sauce over the entire thing. Mix together and enjoy!