Now that you have decided on the entree for your Easter dinner (cherry and port glazed ham or stuffed pork roast, perhaps?), it is time to choose the sides that compliment your meal. This recipe from Campbell's features asparagus and a light, creamy butter sauce that works well with so many meals you will want to serve it all year long.
Let the flavor of the fresh vegetable shine through when you combine chicken broth and butter to make a light and flavorful glaze to coat tender-crisp asparagus. This recipe goes from fridge to table in just 15 minutes.
What You'll Need
- 1/2 cup Swanson Chicken Broth or Vegetable Broth (Regular or Certified Organic)
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 6 tablespoons butter
How to Make It
- 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.