Braised Asparagus

• 1 lb asparagus
• 2 tablespoons vegetable oil
• kosher salt
• fresh ground black pepper
• 1 cup low sodium chicken broth or 1 cup low sodium vegetable broth
• 3 tablespoons unsalted butter

1. Cut off the woody white ends of the asparagus spears. If desired, remove the tough fibrous outer layer from the lower half of each spear using a vegetable peeler.
2. In a straight-sided saute pan, heat oil until smoking. Add asparagus in a single layer. Season with salt and pepper and cook undisturbed until lightly browned, 1-2 minutes. Shake pan to turn spears and cook another 1-2 minutes. Add stock and butter to pan and immediately cover.
3. Cook until spears are tender and butter and stock have emulsified into a lightly-thickened sauce, 7-10 minutes. (If sauce evaporates and butter begins to burn, add a couple of tablespoons of water.) Serve at once.

asparagus, vegetable oil, kosher salt, fresh ground black pepper, chicken broth, unsalted butter

Taken from www.food.com/recipe/braised-asparagus-457439 (may not work)