When it comes to asparagus it’s all too easy to overcook the stems and be left with something mushy and pale. So when you find a good recipe for this tasty veggie you know it’s a keeper. This simple honey lemon asparagus has fresh asparagus flavored with honey, lemon, and butter. It might sound strangely sweet, but the result is a perfect blend of sweet, savory, fresh and tart all mixed together.

The main thing is to start with the best asparagus you can find. It’s in season most parts of the US from February to June and this is when you’ll find the best stalks in the supermarket.

You start by trimming the tough, woody ends off the stalks. Then all you need is a quick parboil to gently cook the asparagus stalks. You still want them to be a bit crisp and to have that enticing, bright green color. If you notice the first batch of asparagus looks a little dull, keep the other batches in the water for a shorter period. I did these asparagus in 3 batches so that they wouldn’t get bent or broken in the pan.

Once you’ve got your cooked asparagus it’s time to make the sauce. This is where all those wonderful flavors come together for a simple, yet elegant, spring dish. The sauce won’t get super thick, but it’s so flavorful that even a bit of on it each stalk lends a whole new set of flavors to the asparagus.

Then lay your asparagus out on a serving dish and top with the delicious sauce. You can use tongs to serve them up, but you can also just use 2 forks to scoop them, made a lot easier if you line the asparagus up on the platter neatly.

With this recipe I’ve found my new favorite way to make asparagus. It’s fresh, bright, citrusy – and never ever soggy.