Description[]
Source: FARMHOUSE FAMILY DINNERS - Taste of Home Magazine
Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable like turnip or parsnip. —Lorraine Caland, Shuniah, ON
Ingredients[]
- 2 lbs. fresh asparagus, trimmed
- ¼ cup honey
- 2 Tbsp. butter
- 2 Tbsp. lemon juice
- 1 tsp. sea salt
- 1 tsp. balsamic vinegar
- 1 tsp. Worcestershire sauce
- Additional sea salt, optional
Directions[]
- In a large saucepan, bring 8 cups water to a boil.
- Add the asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender.
- Drain and pat dry.
- Meanwhile, in a small saucepan, combine the remaining 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.
YIELD: 8 SERVINGS