Tuesday, December 8, 2009

Butter Glazed Asparagus

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.

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