from Campbell's Kitchen
1/2 cup Swanson® Chicken Broth or Vegetable Broth (Regular or Certified Organic)
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 or until the liquid thickens and the asparagus is tender-crisp.
Review: Simple, fast and delicious! Yummy! My two year old loved these.