Bring the chicken stock and 1 cup water to a boil in a 4-quart saucepan. Add the asparagus and cook, uncovered, until crisp-tender, about 3-4 minutes. Transfer the asparagus, using a slotted spoon, to a bowl of ice water to stop the cooking process. Drain the asparagus and pat dry. Set aside. Keep the broth at a bare simmer over low heat.