Ingredients
2
pounds asparagus
1/4
cup honey
3
tablespoons Dijon mustard
3
tablespoons lemon juice
1
tablespoon plus 1 teaspoon olive or vegetable oil
Preparation
Snap off tough ends of asparagus spears.
Heat 1 inch water (salted if desired) to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat. Cover and simmer 8 to 12 minutes or until stalk ends are crisp-tender; drain.
Shake remaining ingredients in tightly covered container. Drizzle over asparagus.
