* 3 tablespoons butter
* 2 tablespoons brown sugar
* 2 pounds fresh asparagus, cut into 2-inch pieces (about 4 cups)
* 1 cup chicken broth
* 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. Yield: 4-6 servings.