Brown Sugar Asparagus

25 Aug

My run of Les Mis started this past weekend. Opening night had a few bumps, naturally, but it was still a fantastic show. That meant that performance number two could only get better, right? Well, let’s start the morning off with trying to saw through a bagel…and my pinkie. Awesome. Five stitches and a tetanus shot later, my finger was wrapped in so much gauze and tape, I looked like I had sprouted another limb. I asked the doctor if I could take it off for the show (we actors are more than a little vain I suppose – I just could not fathom wearing that monstrosity on stage). He was hesitant, but said it would probably be fine if I just wore a regular bandaid. Hooray! Victory…ish. I took off the bandage just before curtain (I was being good and waited as long as I could), and nearly passed out from the process. I’m a boob. But the stitches got stuck on the gauze, it was all swollen and bruised…and I couldn’t even get the dumb bandaid to stay on right. In short, I ended up rewrapping the darn thing. I did cut the size down by about half, so it wasn’t so in-your-face-I-almost-amputated-my-finger kind of bandage. My mom could tell I had it on (she was looking for it because she told me I was crazy for only wanting to wear a bandaid – mom’s are always right), but my neighbor came and said she couldn’t see it from the audience. I’ll take it! Because I have to wear it for the entire run of the show. 😦 The good news? The show was awesome – none of the glitches from opening night – I figure I absorbed all of the bad luck…and then bled it out all over my kitchen. I’m all about taking one for the team!

Asparagus…you don’t have to use a knife to remove the woody ends (I’m a little wary of knives these days) – just give them a good bend, and they snap off themselves. Don’t skip this step in attempts to avoid wasting a perfectly good spear of asparagus (I have never done this…ever). It tastes bad and it’s impossible to chew, so you’ll end up throwing it away anyways. This is my favorite way to prepare the good ends though! A perfect combination of sweet and salty, and oh-so-tasty!

photo 1

Ingredients:

1 lb asparagus spears

2 Tbsp butter

2 Tbsp firmly packed brown sugar

3/4 cup chicken broth

Snap off woody ends of asparagus and discard. Heat butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually until sugar dissolves. Add asparagus to brown sugar mixture, turning to coat. Saute for 2 min. Add the chicken broth to the skillet. Bring to a boil; reduce heat. Simmer, covered, until asparagus are crisp-tender.

photo 3

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