3 tablespoons butter or margarine

2 tablespoons brown sugar

2 pounds fresh asparagus, cut into 2-inch

pieces (about 4 cups)

1 cup chicken broth

Heat butter and brown sugar in a skillet on medium-high heat until sugar is dissolved. Add asparagus and sauté for 2 minutes.

Stir in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 8 to 10 minutes or until asparagus is crisp-tender. Remove asparagus to a serving dish and keep warm. Cook remaining sauce, uncovered, until reduced by half. Pour over asparagus and

serve immediately. Yield: 4 to 6 servings.

Nutritional Analysis: 128 calories, 5 g protein, 10 g

carbohydrate, 1 g fiber, 9 g fat, 23 mg cholesterol,

455 mg sodium

For additional in-season recipes on the Web, go

to Family and Consumer Sciences Extension, the

University of Kentucky College of Agriculture, at

<www.ca.uky.edu/agcollege/fcs>.