Article first published as Sugared Asparagus on Blogcritics.
I found the recipe(s):
We’ve got a great, locally-owned grocery chain in my area called Buehler’s. In 1999, Buehler’s put together a 70th anniversary employee cookbook – “The Best Of” Buehler’s Employee Cookbook.
As I’ve mentioned before, I love compilation cookbooks because home cooks usually submit their favorite recipes – which have a good chance of becoming my favorites, too. This book has supplied me with many evenings of delicious meals.
What I thought:
I previously posted a recipe for Roast Parmesan Asparagus (which, ironically, I received during a cooking class hosted by Buehler’s). Sugared Asparagus is only the second fresh asparagus recipe in my repertoire. While Roast Parmesan Asparagus is bursting with crisp, lemony flavor, Sugared Asparagus features the vegetable’s natural bitterness paired with sweet sauce for a simple, sophisticated dish.
The asparagus accompanied another new recipe from a fellow blogger’s site – check out Catfish in Lemon Caper Sauce. Catfish can’t be found in my area, but I had great success with flounder. (And this despite the fact I slightly overcooked the minced shallot while attending to the asparagus.)
What I’d change:
This asparagus recipe is so simple and straightforward there’s really nothing to change.
Adapted from “The Best Of” Buehler’s Employee Cookbook
3 tablespoons butter or margarine
2 tablespoons brown sugar
2 lbs. fresh asparagus, cut into 2-inch pieces
1 cup chicken broth
Heat skillet over medium-high heat; add butter to melt; add brown sugar and dissolve. Add asparagus; saute for 2 minutes. Stir in chicken broth and bring to a boil. Cover and simmer over reduced heat for 8 to 10 minutes or until asparagus is crisp-tender.
Remove asparagus to serving dish and keep warm. Simmer sauce, uncovered, until reduced by half. Pour over asparagus and serve immediately.