in a skillet over medium-high, heat butter and brown sugar until sugar is dissolved. add asparagus; saute for 2 minutes. stir in chicken broth; bring to a boil. reduce heat; cover and simmer 8-10 minutes or until asparagus is crisp-tender. remove asparagus to a serving dish and keep warm. cook sauce, uncovered, until reduced by half. pour over asparagus and serve immediately.
4-6 servings
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