1 pound fresh asparagus
½ cup Dijon mustard
½ cup dark ale or beer
1/3 cup honey
1 clove garlic, minced
½ teaspoon dried thyme, crushed
½ teaspoon salt
Trim or break off asparagus spears at tender point.
In large skillet, in boiling water to cover, cook asparagus until crisp-tender, about 3 to 5 minutes, or until barely tender. Do not overcook. Drain and rinse under cold water.
Combine mustard, ale, honey, garlic, thyme and salt. Pour over the asparagus. Makes 5 servings.
Per serving:
Calories: 148 (8% from fat)
Protein: 5 grams
Fat: 2 grams
Cholesterol: 0
Carbohydrate: 31 grams
Sodium: 665 mg