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Prep Time: 8 Minutes Cook Time: 16 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This is a great side dish and a different take on asparagus. It goes well with turkey and chicken. Ingredients:
2 lbs asparagus |
3 tablespoons butter |
2 tablespoons firmly packed light brown sugar |
3/4 cup chicken broth |
orange zest, strips (for garnish) (optional) |
Directions:
1. Snap off the thick woody ends of the asparagus spears and discard.
2. Heat the butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually until brown sugar dissolves.
3. Add the asparagus to the brown sugar mixture, turning to coat. Sauté for 2 minutes.
4. Add the chicken broth to the skillet. Bring to a boil; reduce heat. Simmer, covered, until the asparagus is crisp-tender, about 8 minutes. Transfer the asparagus with a slotted spoon to a serving platter, reserving the pan juices in the skillet. Cover asparagus to keep warm.
5. Cook reserved pan juices in the skillet over medium-high heat, stirring frequently, until reduced by half. Drizzle over the asparagus. Garnish with orange zest strips, if desired. Serve immediately.
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