In a large skillet over medium-high heat, melt butter and brown sugar until sugar is dissolved. Add asparagus; sauté for 2 minutes.
Stir in chicken broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes, or until crisp-tender. Remove asparagus to a serving dish and keep warm.
Cook sauce, uncovered until reduced by half. Drizzle sauce over asparagus and serve.Servings: 4