Directions:
- Snap off the thick woody ends of the asparagus spears and discard.
- Heat the butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually until brown sugar dissolves.
- Add the asparagus to the brown sugar mixture, turning to coat. Sauté for 2 minutes.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.17 Kcal (595 kJ) | ||
| Calories from fat | 77.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 168.32mg | 7% | |
| Potassium | 502.23mg | 11% | |
| Total Carbs | 13.78g | 5% | |
| Sugars | 9.19g | 37% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 4.64g | 9% | |
| Vitamin C | 16.7mg | 28% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.6mg | 25% | |
| Calcium | 63.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 49.66 Kcal (208 kJ) | ||
| Calories from fat | 27.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 13% | |
|---|---|---|---|
| Cholesterol | 8mg | 8% | |
| Sodium | 58.8mg | 7% | |
| Potassium | 175.44mg | 11% | |
| Total Carbs | 4.81g | 5% | |
| Sugars | 3.21g | 37% | |
| Dietary Fiber | 1.58g | 18% | |
| Protein | 1.62g | 9% | |
| Vitamin C | 5.8mg | 28% | |
| Iron | 1.6mg | 25% | |
| Calcium | 22.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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