3/4 cup (180 ml) chicken broth

1 lb (454 g) asparagus, white or green

1/4 cup (60 ml) cold butter, cubed

Grated zest of 1 lemon

2 tablespoons (30 ml) lemon juice

1 teaspoon (5 ml) honey

Salt and pepper

In a large skillet, bring the broth to a boil with the asparagus. Simmer for about 5 minutes or until just tender (the green ones will cook faster than the white). Add the remaining ingredients and cook until the asparagus are glazed with the sauce. Season with salt and pepper.

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