Usually when I do a honey mustard flavored meat/fish dish, I use the mixture as a marinade before grilling or oven roasting.  This time I had some young asparagus and wondered if I could substitute a honey mustard sauce drizzled on top, instead of my old stand by of lemon sauce.  Home alone, I thought I’d take the risk.

The sauce is easy to make and, lightly sweetened, was fabulous with the asparagus.  I poured some over the baked chicken too.  Perfection!

Honey Mustard Sauce

1/4 cup honey

3 tbsp lemon juice

3 tbsp Dijon mustard

Mix the ingredients together and warm before serving

Pan Roasted Asparagus with Honey Mustard Sauce

2 tbsp butter

1 lb fresh, young asparagus, tough ends cut off

Water

Heat the butter in a skillet, add the asparagus and saute for about 3 minutes.  Add about 1/3 cup of water, bring to a boil, cover and steam for about 5 minutes, drain and drizzle with warm honey mustard sauce before serving

Baked Chicken with Honey Mustard Sauce

4-6 chicken thighs, skin on

Salt and pepper

Smoked paprika

Flour

1 tbsp butter

Season the chicken all over with salt, pepper and paprika.  Dredge the chicken in flour and set aside.  Melt the butter in a roasting pan, then add the chicken, skin side down, and roast at 425 F for 25 minutes.  Turn the chicken over and continue to roast for another 20 minutes.  Serve with warm honey mustard sauce.