Braised Asparagus


2 tablespoons vegetable oil
1 pound asparagus
trimmed and peeled
Kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
1 cup low-sodium chicken broth


  1. Set a 12-inch straight-sided saute pan over high heat. Add oil to saute pan; heat until barely smoking.
  2. Add butter and stock to saute pan; cover pan. Continue cooking asparagus, covered, for about 7 to 10 minutes, until asparagus is tender and butter and stock have emulsified and reduced to a shiny glaze. Note: If stock has completely evaporated, you can top asparagus with a few tablespoons of water.