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Asparagus with Cashew Butter

1 1/2 pounds fresh asparagus

1 cup chicken broth

1/2 cup butter, softened

1/4 cup chopped cashews

1. Snap or cut off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired.
2. Place asparagus in a large skillet. Pour chicken broth over asparagus; bring to a boil over medium heat. Cover, reduce heat, and simmer about 8 minutes or until desired tenderness. Drain.
3. Combine butter and cashews; beat at high speed of an electric mixer until fluffy. Serve cashew butter with cooked asparagus.

Makes 4 to 6 servings.