A delightful twist on a classic asparagus dish, featuring a sweet and savory glaze.
In a skillet over medium heat, melt the butter until it begins to foam.
Using unsalted butter allows you to control the saltiness of the dish.
Stir in the honey and cook until it blends smoothly with the butter.
Heating the honey gently prevents it from burning and retains its natural sweetness.
Add the asparagus to the skillet and sauté for about 3 minutes, ensuring even coating with the glaze.
Trim the woody ends of the asparagus for a more tender bite.
Pour in the vegetable broth, bring to a simmer, then cover and cook for 5-7 minutes until the asparagus is tender.
Covering the skillet helps steam the asparagus, cooking it evenly.
Remove the asparagus to a serving dish and keep warm.
Use a slotted spoon to transfer the asparagus, leaving the glaze in the skillet.
Reduce the glaze in the skillet over medium heat until it thickens slightly.
Stir occasionally to prevent sticking and ensure an even reduction.
Drizzle the reduced glaze over the asparagus and serve immediately.
Serve hot for the best flavor and texture.
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