Honey Lemon Asparagus
Exceptional Honey Lemon Asparagus is a great side dish for any meal! Cooked until just crisp-tender, fresh asparagus is then tossed in a sauce made with butter, lemon juice, honey, balsamic vinegar, Worcestershire sauce and sea salt. Before serving, lemon zest is added to this dish to make it even more delectable!
- 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
- Fill a large skillet with water and bring to a boil.
- Add asparagus and cook, uncovered, for 2-6 minutes, until crisp-tender.
- Drain asparagus and pat dry.
- In a small saucepan, combine the remaining ingredients and bring to a boil. Reduce heat; simmer 2 minutes or until slightly thickened.
- Transfer asparagus to a large bowl (or put back into skillet); drizzle with glaze and toss gently to coat.
- Sprinkle lemon zest over asparagus.
- A great side dish with any meal!
Due to the differences in the size of asparagus spears, a range of cooking times is given in this recipe. Pencil-thin asparagus will cook in 2 – 3 minutes while larger, thicker spears of asparagus may need 6 -7 minutes of cooking time. To check on doneness, insert a fork into an asparagus spear to check its degree of crisp-tenderness.
After the asparagus is crisp-tender, drain it and pat it dry with paper towels. Add the sauce to the asparagus in a bowl (I just use the empty skillet for this to avoid messing up another container!) and toss it gently to coat all the spears with this wonderful glaze. Add lemon zest for more flavor and to garnish Honey Lemon Asparagus.
More About Asparagus
When choosing asparagus, look for stalks that are rounded with firm, thin stems with closed tips. Avoid any stalks that have tips that have started to become mushy – those are not fresh! Wrapped in a damp paper towel, asparagus will stay fresh in the refrigerator for 2 days. For optimum freshness, use the asparagus during this time period.
Wash asparagus under cold running water to remove any sand or soil residue. The lower ends of the asparagus spears are usually tough and stringy – bend the stalks slightly and they will snap off, leaving the edible portion of the stalk.
Served hot or cold, asparagus is a great vegetable to add to salads, stir-fried dishes, quiche, omelets and many other dishes. Having a low glycemic index, one cup of asparagus has only 40 calories. Asparagus is high in Vitamin K (which is necessary for blood clotting), folate, antioxidants and flavonoids.
If you like Exceptional Honey Lemon Asparagus, please check out the other 3 recipes on this website that contain asparagus:
Remember to Savor the Flavor!
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