Sugared Asparagus – a delicious recipe from my past
I’m always looking for different ways to serve asparagus and this recipe is a keeper. I found it a few years back in a folder of my mother’s recipes that I kept for sentimental reasons. It sounded so different and the prep was so easy I had to try it. We had planted a bed of asparagus 5 years ago. It’s the first vegetable we harvest each year. Honestly, I can’t wait until I see those little spears poking through the ground.
Grow your own asparagus – you’ll notice the difference!
I love asparagus so much that we put in our own bed a few years back. Installing the bed was a bit of work but maintaining it now is very easy. Harvesting asparagus in the spring is one of the first seasonal joys of gardening. As soon as the spring sun begins to warm the soil those little green spears start to poke through the soil. Our first fresh vegetable from the garden for the year is delicious and healthy. Asparagus is very nutritious containing folate, vitamins A,C,E and K. It also contains chromium, a trace mineral that helps insulin to transport glucose from your blood into your cells, which is great for those who have to watch their blood sugar. It is also a great source of dietary fiber. There is no comparison with the flavor of fresh asparagus from your own garden and it is worth the minimal effort it takes to create and maintain your own patch. The commercially grown asparagus in the grocery store is alright but you will definitely recognize the difference when you harvest your own. Once you establish your asparagus bed, maintaining it acquires minimal effort.
More Asparagus recipes by The Wilderness Wife –Print
Sugared Asparagus Recipe – another way to use a spring favorite
Discovered in a folder full of my late Mom’s recipes, this is Sugared Asparagus Recipe is a different way to serve a tasty spring delight.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 - 6 servings 1x
- Category: Vegetable Side Dish
- Cuisine: American
- 3 tbs. butter
- 2 tbs. brown sugar
- 2 lbs. fresh asparagus spears trimmed to fit skillet or saute pan you will use. If stems are thick, be sure to peel them to remove the woody portion.
- 1 tsp. lemon zest
- 1 cup of chicken broth
- In skillet, melt the butter over medium heat and add in the brown sugar stirring till it dissolves.
- Add the asparagus spears and saute over medium heat for about 3 minutes (a little longer for thicker stems).
- Add the chicken broth and lemon zest.
- Bring to a boil: then reduce heat and simmer, covered for 8 – 10 minutes, or until the asparagus spears are crisp-tender. (Don’t overcook or they get mushy.)
- Remove asparagus to a warm serving dish and keep warm.
- Cook the sauce until reduced by half.
- Pour the sauce over asparagus and serve.