Sunday, April 5, 2009

Butter Glazed Asparagus

From: Campbell's Kitchen
Prep: 5 minutes
Cook: 10 minutes
Serves: 6


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.



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