Sunday, April 5, 2009
Butter Glazed Asparagus
From: Campbell's Kitchen
Prep: 5 minutes
Cook: 10 minutes
1/2 cup Swanson® Chicken Broth OR Swanson® Vegetable Broth
2 pound asparagus, trimmed and cut into 1-inch pieces
6 tablespoon butter
Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter.
Reduce the heat to medium. Cook for 5 minutes more or until the liquid thickens and the asparagus is tender-crisp.
Easy Substitution Tip: Use frozen broccoli flowerets or sliced carrots for the asparagus.