1 large bunch asparagus, trimmed

2 cups canned chicken broth

2 tsp. Frank Davis Sprinkling Spice

10 pats butter

In a large oval roaster or high-sided fry pan, heat the chicken broth and half of the butter until it comes to a rolling boil. Then gently drop in the asparagus spears. Then when the broth comes back to a boil, cook the asparagus for exactly 2 minutes.

At that point, with the asparagus tender-crisp, remove the spears from the roaster, place them piping hot on an oval platter, sprinkle them lightly with the sprinkling spice, and dot them with the remaining butter. They are a perfect accompaniment to 'Frank's Chili Chicken in Salsa Sauce and Frank's N'Awlins Yellow Rice' recipe.