1 Quart water
3/4 lb young asparagus
2 Tbsp. Smart Balance or other acceptable margarine
1/4 cup chicken broth
Salt and pepper to taste

In a large pot, bring the water to a boil. Meanwhile, prepare the asparagus by breaking off the woody stems and partially peeling the stalks with a vegetable peeler. Boil them until crisp-tender, about 3-5 minutes. Remove from boiling water and submerge in ice cold water. Drain and set aside.

Just before serving, melt the butter in a saute pan or skillet over med-high heat. Add the chicken broth and asparagus and cook until almost all the liquid evaporates. Season with salt and pepper. Divide the asparagus between 2 plates and pour the syrupy butter over them.