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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (305g) Recipe makes 4 servings |
||
| Calories 157 | ||
| Calories from Fat 83 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 259mg | 10% | |
| Potassium 537mg | 15% | |
| Total Carbohydrate 15.8g | 5% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 11.1g | ||
| Protein 6.3g | 12% | |
Ingredients
- 3 tablespoons butter or margarine
- 2 tablespoons brown sugar
- 2 lbs fresh asparagus, cut into 2-inch pieces (about 4 cups)
- 1 cup chicken broth
Directions
1
In a skillet over medium-high heat, melt butter and brown sugar until sugar is dissolved.2
Add asparagus; saute for 2 minutes.3
Stir in chicken broth; bring to a boil.4
Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender.5
Remove asparagus to a serving dish and keep warm.6
Cook sauce, uncovered, until reduced by half.7
Pour sauce over warmed asparagus and serve immediately.
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- Course > Side Dishes
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Featured Reviews for This Recipe
From: Lil Leasa
On Oct 13, 2008
Wow! Very good! The sugar gives the asparagus a slight sweetness that makes it excellent! My boyfriend doesn't usually like sweet with veggies but he also enjoyed it very much! We will be having again!
From: Debbb
On Jul 4, 2008
This was quite good! The asparagus cooked very nicely! And, the sauce was flavourful. The sweetness was a bit overwhelming - maybe I'll try it with a little less next time.
From: Evie*
On Oct 22, 2002
Very tasty! I used chicken stock and only had a small bunch of asparagus, but it worked fine. Love the sweet sauce and poured that over the baked chicken we had as well as the asparagus. Will make this again.
From: Codychop
On May 8, 2007
Haven't had asparagus in a while, but I'm pretty sure this is the best way I've had it in a long time! The earthiness of the asparagus wasn't at all overpowered by the sauce. Very nice recipe! I did tweak it though, I did not cook it for nearly 8 minutes, and I cooked the stems first then added the tops at the last minute. I like a little bit of crunch in my veggies.
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