1. Melt the butter and brown sugar in a skillet over medium heat.

2. Add the asparagus and chicken broth and cover. Cook for 2-3 minutes or until asparagus are fork tender but still crisp.

3. Transfer the asparagus to a plate and tent with foil to keep warm. Continue cooking the sauce until it has reduced to a syrup like consistency.

4. Serve the asparagus with the sauce drizzled on top.