When my husband and I moved from Oklahoma to Rio Grande Valley in Texas years ago, I gained an appreciation for a variety of fresh vegetables. This tasty recipe is a simple way to dress up one of our favorites—asparagus!
—Billie Moss, El Sobrante, California
In a large skillet over medium-high, heat butter and brown sugar until sugar is dissolved. Add asparagus; saute for 2 minutes. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender.
Remove asparagus to a serving dish and keep warm. Cook sauce, uncovered, until reduced by half. Pour over asparagus.