"This is a great side dish and a different take on asparagus. It goes well with turkey and chicken."
firmly packed light brown sugar
orange zest, strips
( for garnish)
Snap off the thick woody ends of the asparagus spears and discard.
Heat the butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually until brown sugar dissolves.
Add the asparagus to the brown sugar mixture, turning to coat. Sauté for 2 minutes.
Add the chicken broth to the skillet. Bring to a boil; reduce heat. Simmer, covered, until the asparagus is crisp-tender, about 8 minutes. Transfer the asparagus with a slotted spoon to a serving platter, reserving the pan juices in the skillet. Cover asparagus to keep warm.
Cook reserved pan juices in the skillet over medium-high heat, stirring frequently, until reduced by half. Drizzle over the asparagus. Garnish with orange zest strips, if desired. Serve immediately.