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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I will never eat these, but maybe some of you will. Ingredients:
2 pounds fresh asparagus spears |
3 tablespoons butter |
2 tablespoons firmly packed light brown sugar |
3/4 cup chicken broth |
optional |
orange zest strips for garnish |
Directions:
1. Snap off thick woody ends of spears & toss away
2. Heat butter in large skillet over medium high heat until melted. Stir in brown sugar. cook until brown sugar dissolves (stirring continually)
3. Add Asparagus to brown sugar mixture, turning to coat. Saute for about 2 minutes.
4. Add chicken broth to skillet. Bring to a boil and reduce heat. Cover & simmer till the asparagus is crisp-tender (about 8-10 minutes). Transfer asparagus with a slotted spoon to a serving platter, keeping the juices in the pan. Cover asparagus to keep warm.
5. Cook juices in the skillet over medium-high heat, striing frequently, until reduced by half. Drizzle over asparagus. Garnish with orange zest if desired.
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