My sister-in-law, Becky, introduced this to me. Thank you Becky! This is one of our family favorites. It has also become a "must have" on Easter Sunday. Best right from the skillet!
3 T. Butter
2 T. Brown Sugar
2 lbs. Fresh Asparagus
1 c. Chicken Broth
Cut asparagus into 2 inch pieces. In a skillet over med-high heat, heat butter and brown sugar until sugar is dissolved. Add asparagus; saute for 2 min. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until asparagus is crisp-tender. Remove asparagus to a serving dish and cover. Cook Sauce, uncovered until reduced by half. Pour over asparagus; serve immediately.