Pan-Sauteed Asparagus – – asparagus (fresh), chicken broth, lemon, lemon, salt and black pepper (to taste), citrus vinaigrette (see notes below), Wash the asparagus and bend the stalks to break off the woody ends. Remove the tough outer skin with a vegetable peeler.; In a large skillet, heat the chicken broth to a simmer. Add the asparagus and cook until tender, turning every minute or so to cook evenly. Cooking time will vary, depending on the thickness of the asparagus. When the spears are fork tender, squeeze lemon over the spears and place the two slices into the pan for flavor and color.; Place the warm lemon slices and asparagus on a serving dish and spoon a few tablespoons of the citrus vinaigrette on top. Serve warm or room temperature. ; – Citrus Vinaigrette

2 parts balsamic vinegar

2 parts olive oil

1 part lemon juice

Add ingredients to a jar and shake to incorporate.