Brown Sugar Asparagus

Ingredients:


2 pounds fresh asparagus spears
3 tablespoons butter
2 tablespoons firmly packed light brown sugar
3/4 cup chicken broth
Orange zest strips, optional for garnish


Step-by-step


1. Snap off the thick woody ends of the asparagus spears and discard.
2. Heat the butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually, until brown sugar dissolves.
3. Add the asparagus to the brown sugar mixture, turning to coat. Sauté for 2 minutes.
4. Add the chicken broth to the skillet. Bring to a boil; reduce heat. Simmer, covered, until the asparagus is crisp-tender, about 8 to 10 minutes. Transfer the asparagus with a slotted spoon to a serving platter, reserving the pan juices in the skillet. Cover asparagus to keep warm.
5. Cook reserved pan juices in the skillet over medium-high heat, stirring frequently, until reduced by half. Drizzle over the asparagus. Garnish with orange zest strips, if desired. Serve immediately.

Tangy Braised Short Ribs

Ingredients:

1 (6-ounce) can frozen lemonade concentrate

1 medium onion

1 (15-ounce) can tomato sauce

4 teaspoons dried parsley

2 tablespoons firmly packed light brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon each dried thyme and crushed red pepper flakes

1 bay leaf

4 to 5 pounds beef short ribs

Step-by-Step

1. Thaw the lemonade concentrate. Slice the onion. Separate the slices into rings.
2. Combine lemonade concentrate and tomato sauce in a large heavy saucepan. Cook, stirring continually, over medium-high heat until mixture is hot.
3. Add parsley, brown sugar, Worchester sauce, salt, thyme, red pepper flakes and bay leaf to tomato sauce mixture. Add ribs.
4. Cook the mixture, stirring occasionally, until mixture comes to a boil.
5. Cover the saucepan. Simmer, stirring occasionally, until the ribs are easily pierced with a knife, about 2 1/2 to 3 hours.
6. Skim fat from the surface of the sauce. Discard the bay leaf. Transfer the ribs to a serving platter. Spoon sauce over ribs. Serve with coleslaw and corn muffins, if desired.