2 lbs 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
1) In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry.
2) Meanwhile, in a small sauce pan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened.
3) Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.
