An early-season vegetable, asparagus graces springtime holiday meals and makes a fresh-tasting side dish to accompany ham. chicken, turkey and vegetarian entrees. Rich in beta-carotene and vitamin K, asparagus is also a good source of dietary fiber to balance out a nutritious meal. Glazing the crisp, green stalks with brown sugar creates a stylish, festive presentation that combines lightly sweet and savory flavors. The succulent vegetable side dish is best prepared just before the meal is served.
Step 1
Select asparagus spears that are uniform in size to ensure that the vegetable pieces are evenly cooked. Pick asparagus that is about as big around as a little finger for a tasty balance between the sugar flavor and the vegetable's own natural flavors.
Step 2
Cut the bottom third off of a 2-pound bundle of asparagus spears and discard the tough ends. Rinse the trimmed asparagus under cool running water.
Step 3
Melt 2 to 3 tablespoons of butter in a large, heavy frying pan over medium-high heat. Mix in about 2 tablespoons of light brown sugar, or dark brown sugar for a more intense flavor. Stir the mixture until the sugar melts and begins to bubble slightly.
Step 4
Lay the asparagus in the frying pan. Turn the spears over repeatedly with tongs as they cook in the sugar mixture for about two minutes.
Step 5
Pour about 1 cup of chicken broth over the asparagus. When the liquid boils, turn the heat down to medium-low and cover the frying pan with a lid.
Step 6
Insert the tip of a sharp knife into one or two spears of the asparagus after 8 to 10 minutes of simmering. When the asparagus is tender, lift it out of the frying pan onto a platter. Cover the plate with foil to keep the asparagus warm.
Step 7
Turn the heat under the frying pan up to high to bring the remaining liquid to a boil. Stir the mixture constantly until it is reduced to the consistency of thick gravy. Spoon the sauce over the asparagus spears and serve promptly.
Tips and Warnings
- Sprinkle finely grated orange or lemon zest over the asparagus to add color and an extra burst of flavor.
- Do not use asparagus spears that are limp or that do not have firm, tightly closed tips. These are signs of aging and result in a side dish that is stringy and lacking in fresh flavor.
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