Rocky Mountain Recipes 4-11-11

1 to 1-1/2 lbs. Fresh Asparagus

1-1/2 c. Chicken or Vegetable Broth

1 or 2 Tbsp. Unsalted Butter

Salt and Pepper

Fresh Chives, chopped

Rinse the asparagus and slice off the bottom 1/2-inch of each stalk and peel the bottom half of each spear. Arrange in a large covered saute pan and pour broth over top. Cut the butter into several pieces and lay on top. Bring the broth to a boil, cover lightly, reduce the heat and cook for 3 minutes at a gentle boil. Uncover the pan and turn up the heat. Continue to cook the asparagus for 4 to 5 minutes, basting occasionally with the pan sauce. When the asparagus is just tender and there are still several tablespoons of sauce remaining, remove from the heat. Transfer the asparagus to a serving plate, season and spoon sauce over it and garnish with chives.

Sharon Raasch • Imperial, Neb.

1 to 1-1/2 lbs. Fresh Asparagus

1-1/2 c. Chicken or Vegetable Broth

1 or 2 Tbsp. Unsalted Butter

Salt and Pepper

Fresh Chives, chopped

Rinse the asparagus and slice off the bottom 1/2-inch of each stalk and peel the bottom half of each spear. Arrange in a large covered saute pan and pour broth over top. Cut the butter into several pieces and lay on top. Bring the broth to a boil, cover lightly, reduce the heat and cook for 3 minutes at a gentle boil. Uncover the pan and turn up the heat. Continue to cook the asparagus for 4 to 5 minutes, basting occasionally with the pan sauce. When the asparagus is just tender and there are still several tablespoons of sauce remaining, remove from the heat. Transfer the asparagus to a serving plate, season and spoon sauce over it and garnish with chives.

Sharon Raasch • Imperial, Neb.

1 to 1-1/2 lbs. Fresh Asparagus

1-1/2 c. Chicken or Vegetable Broth

1 or 2 Tbsp. Unsalted Butter

Salt and Pepper

Fresh Chives, chopped

Rinse the asparagus and slice off the bottom 1/2-inch of each stalk and peel the bottom half of each spear. Arrange in a large covered saute pan and pour broth over top. Cut the butter into several pieces and lay on top. Bring the broth to a boil, cover lightly, reduce the heat and cook for 3 minutes at a gentle boil. Uncover the pan and turn up the heat. Continue to cook the asparagus for 4 to 5 minutes, basting occasionally with the pan sauce. When the asparagus is just tender and there are still several tablespoons of sauce remaining, remove from the heat. Transfer the asparagus to a serving plate, season and spoon sauce over it and garnish with chives.

Sharon Raasch • Imperial, Neb.

1 to 1-1/2 lbs. Fresh Asparagus

1-1/2 c. Chicken or Vegetable Broth

1 or 2 Tbsp. Unsalted Butter

Salt and Pepper

Fresh Chives, chopped

Rinse the asparagus and slice off the bottom 1/2-inch of each stalk and peel the bottom half of each spear. Arrange in a large covered saute pan and pour broth over top. Cut the butter into several pieces and lay on top. Bring the broth to a boil, cover lightly, reduce the heat and cook for 3 minutes at a gentle boil. Uncover the pan and turn up the heat. Continue to cook the asparagus for 4 to 5 minutes, basting occasionally with the pan sauce. When the asparagus is just tender and there are still several tablespoons of sauce remaining, remove from the heat. Transfer the asparagus to a serving plate, season and spoon sauce over it and garnish with chives.

Sharon Raasch • Imperial, Neb.

1 to 1-1/2 lbs. Fresh Asparagus

1-1/2 c. Chicken or Vegetable Broth

1 or 2 Tbsp. Unsalted Butter

Salt and Pepper

Fresh Chives, chopped

Rinse the asparagus and slice off the bottom 1/2-inch of each stalk and peel the bottom half of each spear. Arrange in a large covered saute pan and pour broth over top. Cut the butter into several pieces and lay on top. Bring the broth to a boil, cover lightly, reduce the heat and cook for 3 minutes at a gentle boil. Uncover the pan and turn up the heat. Continue to cook the asparagus for 4 to 5 minutes, basting occasionally with the pan sauce. When the asparagus is just tender and there are still several tablespoons of sauce remaining, remove from the heat. Transfer the asparagus to a serving plate, season and spoon sauce over it and garnish with chives.

Sharon Raasch • Imperial, Neb.

1 to 1-1/2 lbs. Fresh Asparagus

1-1/2 c. Chicken or Vegetable Broth

1 or 2 Tbsp. Unsalted Butter

Salt and Pepper

Fresh Chives, chopped

Rinse the asparagus and slice off the bottom 1/2-inch of each stalk and peel the bottom half of each spear. Arrange in a large covered saute pan and pour broth over top. Cut the butter into several pieces and lay on top. Bring the broth to a boil, cover lightly, reduce the heat and cook for 3 minutes at a gentle boil. Uncover the pan and turn up the heat. Continue to cook the asparagus for 4 to 5 minutes, basting occasionally with the pan sauce. When the asparagus is just tender and there are still several tablespoons of sauce remaining, remove from the heat. Transfer the asparagus to a serving plate, season and spoon sauce over it and garnish with chives.

Sharon Raasch • Imperial, Neb.