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Prep 20min
Total20min
Servings4
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Ingredients
1 1/2
pounds fresh asparagus spears
1
tablespoon butter or margarine
1
tablespoon honey
1
teaspoon lemon juice
1/4
cup water
1
teaspoon cornstarch
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Steps
1
Trim asparagus; cut spears diagonally in half. Place 3 inches water in 4-quart Dutch oven. Heat to boiling. Add asparagus; reduce heat. Cover and cook 3 to 5 minutes or until crisp-tender. Drain; place in serving bowl.
2
Meanwhile, heat butter, honey and lemon juice in 1-quart saucepan over medium-low heat, stirring frequently, until butter is melted.
3
Mix 1/4 water and the cornstarch in small bowl. Stir into lemon mixture. Cook over medium heat, stirring constantly, until bubbly and thickened. Pour glaze over asparagus.
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Store asparagus as you would cut flowers. Trim the base of each stalk and place upright in a container of water. Or, wrap ends in wet paper towels and a plastic bag and refrigerate for up to a week.
Large portion sizes add up to more calories. To help control portions, become an avid label reader. Nutrition labels contain important facts and information on nutrients and serving sizes.
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