2 lb. asparagus
1/4 cup honey
3 tbsp. Dijon mustard
3 tbsp. lemon juice
1 tbsp. plus 1 tsp. olive oil or vegetable oil

Snap off tough ends of asparagus spears heat 1-inch water (salted if desired) to boiling in 12-inch skillet. Add asparagus. Heat to boiling reduce heat. Cover and simmer 8 to 12 minutes or until stalk ends are crisp tender, drain.

Shake remaining ingredients in tightly covered container. Drizzle over asparagus.

Submitted by: Judy Brannock