2 Tbsp butter
2 Tbsp brown sugar
1 bundle asparagus, stem ends trimmed and cut into 2" pieces
1/2 cup chicken or vegetable broth
Melt butter and brown sugar in a large saute pan over medium high heat. Once bubbly add in your asparagus pieces and saute for about 2 minutes, getting just a hint of golden on the outsides.
Then stir in your broth, bring up to a boil, reduce heat to allow to just simmer, cover and continue to simmer for about 6 minutes. Remove asparagus with a slotted spoon and bring liquid back up to a boil, and simmer uncovered until the sauce is reduced by half, about 5 minutes. Add asparagus back to the pan, tossing to coat in the sauce and cook for only 1 additional minute more. Remove from heat and plate asparagus and sauce to serve.
Adapted from Simply In Season by Mary Beth Lind & Cathleen Hockman-Wert