Recipe Variation by: Jillian Mead

Jill's Lemony Brown Sugar Asparagus

Prep time:

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“Two sure signs that spring was here were Grandma's open windows and this delicious asparagus on her table. ”

<p>Two sure signs that spring was here were Grandma's open windows and this delicious asparagus on her table.</p>

Ingredients

2 pounds fresh asparagus spears
3 tablespoons butter
2 tablespoons firmly packed light brown sugar
1/2 cup chicken broth
1/4 cup lemon juice
Lemon zest strips, optional for garnish

Directions

1
Snap off the thick woody ends of the asparagus spears and discard.
2
Heat the butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually, until brown sugar dissolves.
3
Add the asparagus to the brown sugar mixture, turning to coat. Sauté for 2 minutes.
4
Add the chicken broth and lemon juice to the skillet. Bring to a boil; reduce heat. Simmer, covered, until the asparagus is crisp-tender, about 8 to 10 minutes. Transfer the asparagus with a slotted spoon to a serving platter, reserving the pan juices in the skillet. Cover asparagus to keep warm.
5
Cook reserved pan juices in the skillet over medium-high heat, stirring frequently, until reduced by half. Drizzle over the asparagus. Garnish with orange zest strips, if desired. Serve immediately.

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