INGREDIENTS:

2 lbs of trimmed fresh asparagus,

1/4 cup honey

2 tablespoons butter

1 lemon juice and zest

1 teaspoon salt

black pepper to taste

1 teaspoon balsamic vinegar

1 teaspoon Worcestershire sauce

To garnish: flaky sea salt (optional)

INSTRUCTIONS:

Pour 8 cups of water in a medium stockpot. Place it over heat and bring to boil.

Divide asparagus in batches and cook for 1 to 2 minutes.

Set aside on a plate covered with paper-towel.

In a small saucepan, add honey, butter, lemon juice and zest, salt, pepper, Worcestershire sauce, and balsamic vinegar. Mix everything while it’s on medium heat. When the sauce starts to thicken, remove from heat.

In serving plate, put your asparagus and pour the sauce to cover it all. Sprinkle the sea salt if desired and serve.