Honey-Lemon Asparagus
| Prep Time | 15 minutes |
| Servings |
people/ about 2/3 cup
|
Ingredients
- 2 lbs. fresh asparagus trimmed
- 1/3 cup pure honey
- 2 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- 1 tsp. sea salt or salt substitute
- 3/4 tsp. balsamic vinegar
- 1 tsp. Worcestershire sauce (low sodium)
Ingredients
|
Instructions
- Bring 8 cups water to a boil in a large saucepan. Add the asparagus in batches; cook, uncovered, for 1-2 minutes or just until crisp-tender. Drain and pat dry.
- In a small saucepan, combine the other ingredients. Bring to a boil. Reduce heat; simmer 2 minutes or until slightly thickened.
- Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat.
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