Ingredients
1 1/2
pounds fresh asparagus spears
1
tablespoon butter or margarine
1
tablespoon honey
1
teaspoon lemon juice
1/4
cup water
1
teaspoon cornstarch
Preparation
Trim asparagus; cut spears diagonally in half. Place 3 inches water in 4-quart Dutch oven. Heat to boiling. Add asparagus; reduce heat. Cover and cook 3 to 5 minutes or until crisp-tender. Drain; place in serving bowl.
Meanwhile, heat butter, honey and lemon juice in 1-quart saucepan over medium-low heat, stirring frequently, until butter is melted.
Mix 1/4 water and the cornstarch in small bowl. Stir into lemon mixture. Cook over medium heat, stirring constantly, until bubbly and thickened. Pour glaze over asparagus.
