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.

Posted by caltechgirl at June 13, 2007 11:20 AM | TrackBack
Comments

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

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

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

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Posted by: carolina at June 19, 2007 11:22 PM