- 2 lb 4 oz (1 k) asparagus, trimmed
- ¼ cup honey
- 3 tablespoons Dijon mustard
- 3 tablespoons lemon juice
- 1 ½ tablespoon vegetable oil
- Cook asparagus in salted boiling water until crisp tender. Drain and cool.
- Arrange asparagus on a serving dish.
- Place honey, mustard, lemon juice, oil and salt in a jar or container with a lid. Shake vigorously and drizzle over asparagus.