Honey Lemon Asparagus

½ lb asparagus, trimmed

1 Tablespoon

½ Tablespoon butter

¼ teaspoon Worcestershire sauce

¼ teaspoon salt

¼ teaspoon balsamic vinegar

½ Tablespoon lemon juice

 

In a saucepan, boil water. Add asparagus. Cook, uncovered 1-2 minutes or until crisp-tender (time may be more or less depending on thickness of asparagus). Drain the asparagus and pat it dry.

In a small saucepan, combine the remaining ingredients. Bring to a boil and reduce heat. Simmer for 2 minutes or until slightly thickened. Drizzle the liquid over the asparagus and toss to coat.

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