Asparagus with Honey Garlic Sauce

Makes 4 servings

  • 1 lb. fresh asparagus
  • 1/2 cup Dijon mustard
  • 1/2 cup dark ale or dark beer
  • 1/3 cup Savannah Bee Company Wildflower Honey
  • 1 clove garlic, minced
  • 1/2 teaspoon crushed dried thyme leaves
  • 1/2 teaspoon salt

Add asparagus to boiling, salted water (about 1-inch) and cook, covered, about 2 minutes or until barely tender. Drain. Combine mustard, ale, honey, garlic, thyme and salt; mix well. Pour over cooked asparagus.

Recipe courtesy of the National Honey Board

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