Braised Asparagus

Very simple, very tasty. The veggies will be a bit drab in color, but the butter and broth will cook down into a lightly-thickened sauce that coats the spears with sweet deliciousness.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb asparagus
• 2  tablespoons  vegetable oil
•  kosher salt
•  fresh ground black pepper
• 1  cup low sodium chicken broth or 1  cup  low sodium vegetable broth
• 3  tablespoons unsalted butter

Directions

1. Cut off the woody white ends of the asparagus spears. If desired, remove the tough fibrous outer layer from the lower half of each spear using a vegetable peeler.
2. In a straight-sided saute pan, heat oil until smoking. Add asparagus in a single layer. Season with salt and pepper and cook undisturbed until lightly browned, 1-2 minutes. Shake pan to turn spears and cook another 1-2 minutes. Add stock and butter to pan and immediately cover.
3. Cook until spears are tender and butter and stock have emulsified into a lightly-thickened sauce, 7-10 minutes. (If sauce evaporates and butter begins to burn, add a couple of tablespoons of water.) Serve at once.