Prep 5 mins
Cook 10 mins
Let the flavor of the fresh vegetable shine through when you combine chicken broth and butter to make a light and flavorful glaze to coat tender-crisp asparagus. This recipe goes from fridge to table in just 15 minutes. You can also use broccoli, cauliflower or sliced carrots in place of the asparagus. From recipe.com.
- 118.29 ml chicken broth
- 907.18 g asparagus, trimmed and cut into 1-inch pieces
- 113.39 g mushrooms, sliced
- 88.74 ml butter
- Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and mushrooms and cook for 2 minutes. Add the butter.
- Reduce heat to medium. Cook for 5 minutes or until the liquid thickens and the asparagus is tender-crisp.