Sugared Asparagus

Four ingredients and about half an hour turn fresh asparagus into a sweet-savory side that catches people off guard. Brown sugar melts into butter, coating the spears in a light caramel before chicken broth goes in to simmer everything until just crisp-tender.

The real payoff comes at the end. Once the asparagus is done, the braising liquid reduces by half into a glossy, concentrated sauce with a butterscotch edge that clings to every piece. That reduction step is what separates this from a plain sauteed asparagus; don’t skip it.

Use thick asparagus spears here rather than pencil-thin ones. The thicker stalks hold up to the simmering time without going mushy, and they have more surface area to catch the sauce.

Chef Tips

• Snap the woody ends off by bending each spear near the base. It’ll break naturally where the tender part begins.
• Cut pieces to a uniform 2-inch length so they cook evenly.
• Keep the lid on during simmering but check at the 8-minute mark. You want a slight snap when you bite through, not limp spears.
• For a diabetic-friendly version, the original recipe notes that a brown sugar substitute works well here.

Variations

• Add a squeeze of fresh lemon juice to the reduced sauce for brightness.
• Toss in toasted sliced almonds or pecans when plating for crunch.
• Swap the chicken broth for vegetable broth to make it vegetarian.