Snap off the thick woody ends of the asparagus spears & discard. (An easy way to do this is to take an end in each hand & gently bend. It will snap in two where the woody portion ends). Set spears aside.

Heat the butter in large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually, until brown sugar dissolves.

Add the asparagus to the brown sugar mixture. Turn to coat. Saute for 2 minutes.

Add chicken broth to skillet. Bring to boil. Reduce heat. Simmer, covered, until asparagus is crisp-tender, about 8-10 minutes.

Transfer the asparagus with a slotted spoon to serving platter, reserving the pan juices in the skillet. Cover asparagus to keep warm.

Cook reserved pan juices in skillet over medium-high heat, stirring frequently, until reduced by half. Drizzle over the asparagus. Serve immediately.