½ lb asparagus, trimmed
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.