This is the recipe that turned me from an asparagus-hater into an asparagus-sort-of-lover. (Don't worry, broccoli. You're still my favorite dark green veggie.) Seriously, though, how can you go wrong with butter and brown sugar?
The hardest part about making this recipe co-op worthy was cutting it down to fit a half-pound bag--the original recipe calls for two pounds. You'll also want to make it within a day or two, since it tends to get mushy quickly. (That's why I didn't post a picture. My asparagus was a little sad-looking.) The co-op asparagus also tends to be quite thin, which makes it nice and tender but also decreases cooking time. Just keep an eye on it so it doesn't overcook.
Sugared Asparagus (from this recipe)
Time: 30 minutes
1 T. butter
2 tsp. brown sugar
1/2 pound fresh asparagus
1/3 cup chicken broth
1. Prepare asparagus: Snap off ends, then snap asparagus in half (for larger asparagus, break into 2-inch pieces). Rinse.
2. In a medium skillet over medium-high, heat butter and brown sugar until sugar is dissolved. Add asparagus pieces; saute for 2 minutes. Stir in chicken broth; bring to a boil.
3. Reduce heat; cover and simmer 8-10 minutes or until asparagus is crisp-tender. (Start checking after 5 minutes or so.) Remove asparagus to a serving dish and keep warm.
4. Cook sauce, uncovered, until reduced by half (5-10 minutes). Pour over asparagus and serve immediately.