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1 pound asparagus
1/4 cup Dijon mustard
1/4 cup dark ale or beer
3 tablespoons Burleson’s honey
1/2 teaspoon minced garlic
1/4 teaspoon crushed dried thyme leaves
1/4 teaspoon salt
Add asparagus to boiling, salted water; cook, covered, approximately 2 minutes or until barely tender. Drain. Combine mustard, ale, Burleson’s honey, garlic, thyme and salt; mix well. Pour over asparagus.
Makes 4 servings.
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