Tuesday, April 15, 2014

Sugared Asparagus

This one is a hold over from last week, but definitely worth the wait!  So while your asparagus is long gone by now, this will definitely become a quick go-to for an easy weeknight side-dish.  In fact, with Easter upon us this will make a perfect accompaniment to ham, or if you're celebrating Passover, just be sure to use a non-dairy margarine (Earth Balance works wonders and is Kosher for Passover).  The beauty of this dish is that other than the asparagus, at any given time you likely have all the other ingredients in your pantry!

Sugared Asparagus

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

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