Asparagus pieces are sautéed in butter and brown sugar and simmered in chicken broth until crisp-tender. The simmering liquid is then reduced by half and drizzled over the cooked asparagus.
3 tablespoons butter
2 tablespoons brown sugar, packed
2 pounds fresh asparagus, cut diagonally into 2-inch pieces
1 cup chicken broth
Salt and freshly ground black pepper to taste
- In a large skillet over medium-high heat, melt butter and brown sugar until sugar is dissolved. Add asparagus; sauté for 2 minutes.
- Stir in chicken broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes, or until crisp-tender. Remove asparagus to a serving dish and keep warm.
- Cook sauce, uncovered until reduced by half. Drizzle sauce over asparagus and serve.
Makes 4 to 6 servings.