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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Very simple, very tasty. The veggies will be a bit drab in color, but the butter and broth will cook down into a lightly-thickened sauce that coats the spears with sweet deliciousness. Ingredients:
1 lb asparagus |
2 tablespoons vegetable oil |
kosher salt |
fresh ground black pepper |
1 cup low sodium chicken broth or 1 cup low sodium vegetable broth |
3 tablespoons unsalted butter |
Directions:
1. Cut off the woody white ends of the asparagus spears. If desired, remove the tough fibrous outer layer from the lower half of each spear using a vegetable peeler.
2. In a straight-sided saute pan, heat oil until smoking. Add asparagus in a single layer. Season with salt and pepper and cook undisturbed until lightly browned, 1-2 minutes. Shake pan to turn spears and cook another 1-2 minutes. Add stock and butter to pan and immediately cover.
3. Cook until spears are tender and butter and stock have emulsified into a lightly-thickened sauce, 7-10 minutes. (If sauce evaporates and butter begins to burn, add a couple of tablespoons of water.) Serve at once.
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