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When buying asparagus, always choose firm, bright green stalks with tight tips. Peak season for asparagus is February through June when pencil-thin stalks are plentiful. Later, spears become thicker and aren't as tender when cooked."
What You'll Need
- 1 pound fresh asparagus
- 1 1/2 tablespoons butter
- 1 tablespoon light brown sugar
- 1/4 cup chicken broth
What to Do
- Snap off tough ends of asparagus; cut; asparagus into2-inch pieces.
- Melt butter and brown sugar in a skillet over medium-high heat, stirring until sugar dissolves. Add asparagus, and sauté in butter mixture 2 minutes. Stir in chicken broth; bring to a boil. Cover, reduce heat, and simmer 4 to 6 minutes or until asparagus is crisp-tender. Remove asparagus to a serving dish; keep warm.
- Cook sauce, uncovered, until reduced by half. Pour over asparagus, and serve immediately.
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