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 is slightly reduced and the asparagus is tender-crisp. Season to taste.
0.5 cup Swanson® Chicken Broth2 pounds asparagus, trimmed and cut into 1-inch pieces6 tablespoons butter
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