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Fruits and Vegetables - Brown Sugar Asparagus

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

Snap off thick, woody ends of asparagus spears and discard. Heat butter over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually, until brown sugar dissolves.
Add asparagus to brown sugar mixture, turning to coat. Sauté for two minutes. Add chicken broth to skillet. Bring to a boil; reduce heat. Simmer, covered, until asparagus is crisp-tender, about eight to 10 minutes.
Transfer asparagus with a slotted spoon to a serving platter, reserving the pan juices in the skillet. Cover asparagus to keep warm. Cook reserved juices in the skillet over medium-high heat, stirring frequently, until reduced by half. Drizzle over asparagus. Garnish with orange zest strips if desired; serve immediately.
Yield: Six to eight servings.
Submitted By: Marie Delffs
Coffee Farmers Co-op
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