Instructions: Trim asparagus; cut spears diagonally in half. Fill Dutch oven with 3 inchs of water; bring to a boil. Add asparagus. Reduce heat; cover and cook 3-5 minutes or until crisp-tender. Drain; place in serving bowl.

Meanwhile, in small saucepan, combine butter, honey and lemon juice; cook and stir over Medium-low heat until butter is melted. In small bowl, combine water and cornstarch; blend well. Stir into lemon mixture. Cook over Medium heat until bubbly and thickened, stirring constantly. Pour glaze over asparagus.

Makes 4 servings.

Roberta Banghart

NOTES : Hint: Store asparagus as you would display cut flowers. Trim the base of each stalk and place upright in a container of water. Or, wrap the ends in wet paper towels and a plastic bag and refrigerate for up to a week.

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