June 13, 2007
I haven't posted a recipe in a while
This post at Christina's made me think of one of my favorites. Very simple, and a completely different take on a vegetable most people don't like much.
Brown Sugar Asparagus
3 tablespoons butter or margarine
2 tablespoons brown sugar plus a pinch for garnish
2 pounds fresh asparagus - cut into 2" pieces
(about 4 cups, discard woody ends)
1 cup chicken broth
In a skillet at medium-high heat, stir butter and brown sugar until brown sugar is dissolved. Add asparagus; saute for 2-3 minutes, tossing to coat with sugar and butter. Pour in chicken broth and bring to a boil. Reduce heat to medium-low; cover and simmer for 8-10 minutes. Remove lid and cook, uncovered, until liquid is reduced by half. Garnish with a pinch of brown sugar. Serve immediately.
There's a funny story behind this one. The recipe actually comes from the little tag attached to the bunch of asparagus in the store. I tried it on a lark, and now this is the ONLY way hubby will eat asparagus.
Comments are disabled.
Post is locked.
Brown Sugar Asparagus
3 tablespoons butter or margarine
2 tablespoons brown sugar plus a pinch for garnish
2 pounds fresh asparagus - cut into 2" pieces
(about 4 cups, discard woody ends)
1 cup chicken broth
In a skillet at medium-high heat, stir butter and brown sugar until brown sugar is dissolved. Add asparagus; saute for 2-3 minutes, tossing to coat with sugar and butter. Pour in chicken broth and bring to a boil. Reduce heat to medium-low; cover and simmer for 8-10 minutes. Remove lid and cook, uncovered, until liquid is reduced by half. Garnish with a pinch of brown sugar. Serve immediately.
There's a funny story behind this one. The recipe actually comes from the little tag attached to the bunch of asparagus in the store. I tried it on a lark, and now this is the ONLY way hubby will eat asparagus.
Posted by: caltechgirl at
11:20 AM
| Comments (4)
| Add Comment
Post contains 183 words, total size 1 kb.
1
Sounds yummy! And this reminds me to tell you that I made Red Velvet Cake using your recipe last night. I'll tell you what the consensus is this evening when I give it to my BIL for his birthday.
Posted by: Amanda at June 13, 2007 11:37 AM (y4Br2)
2
Oh, yum!
Thank you for sharing.
; )
Here's my Asparagus Romano recipe:
Fresh asparagus, rinsed with woody stems broken off. Lay them on a cookie sheet and drizzle with Olive oil. Season with Tony Chacherie's and garlic powder. Cover with freshly grated Romano cheese. Bake at 400 degrees for just a few minutes until the asparagus is tender and the cheese has melted.
Awesome!
My kids love it, too!
; )
Posted by: Christina at June 13, 2007 12:01 PM (EBCRo)
3
A vegetable most people don't like much? Surely you do not refer to the Noble Asparagus, the only evil thing about which is the stench it imparts to one's urine.
Asparagus: delicious marinated in olive oil with a little kosher salt and piment d'espelette, then grilled. Or steamed, chilled, and dressed with white truffle oil. I could eat it every day...but then I'd have to hold my nose when I pee.
Posted by: Elisson at June 15, 2007 07:40 AM (+Rd4n)
4
Yeah thatÂ’s a great food stuff indeed.Gourmet coffee at www.coffeebreakusa.com
Posted by: carolina at June 19, 2007 11:22 PM (ouG0M)
17kb generated in CPU 0.0458, elapsed 0.0897 seconds.
73 queries taking 0.0837 seconds, 187 records returned.
Powered by Minx 1.1.6c-pink.
73 queries taking 0.0837 seconds, 187 records returned.
Powered by Minx 1.1.6c-pink.
