Ingredients
2 pounds fresh asparagus, trimmed1/4 cup honey2 tablespoons butter2 tablespoons lemon juice1 teaspoon sea salt1 teaspoon balsamic vinegar1 teaspoon Worcestershire sauceAdditional sea salt, optional
Preparation
In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry.
Meanwhile, in a small saucepan, combine the next 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened.
Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.
