12 young milkweed stalks
1 1/2 c. chicken stock
4 tbsp. butter
2 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. finely chopped parsley

Clean and peel the young milkweed stalks and cut into 2 inch lengths. In a 12 inch skillet combine the chicken stock, butter, sugar, salt, pepper and milkweed stalks. Bring to a boil over moderate heat. Cover the skillet and simmer over low heat. Shake the pan occasionally to roll the milkweed about in the liquid. Cook for 20 minutes, making sure the liquid is not cooking away too fast. When the milkweed stalks are tender and the cooking liquid is brown and shiny, the dish is ready to remove from the stove. Before serving, roll the milkweed stalks around in the pan to assure that they are well coated. Transfer to a serving dish, sprinkle with parsley and serve at once.