Its amazing what a simple stir-together sauce can do to awaken the flavor of vegetables!
2 pounds asparagus 1/4 cup honey 3 tablespoons Dijon mustard 3 tablespoons lemon juice 1 tablespoon plus 1 teaspoon olive 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.