Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable such as turnip or parsnip. —Lorraine Caland, Shuniah, Ontario
Ingredients
- 2 pounds fresh asparagus, trimmed
- 1/4 cup honey
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 1 teaspoon balsamic vinegar
- 1 teaspoon Worcestershire sauce
- Additional sea salt, optional
Directions
- 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.
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