This is, evidently, a thing.
From a box sold in East Moline, Illinois.
3 Tbsp. butter
2 Tbsp. brown sugar
2 lbs. asparagus (2 inch pieces) (about 4 cups)
1 c. chicken broth
In skillet, medium heat: butter and sugar dissolved.
Add asparagus; saute for 2 minutes.
Stir in broth; boil. [Repeated instruction omitted: add asparagus.]
Reduce heat. Simmer 8-10 minutes (crisp tender). Remove asparagus.
Cook sauce; reduce to half. Pour over.