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.
