Trim asparagus; cut spears diagonally in half. Fill Dutch oven with 3 inchs of water; bring to aboil. Add asparagus. Reduce heat; cover and cook 3-5 minutes or until crisp-tender. Drain; place in serving bowl.

Meanwhile, in small saucepan, combine butter, honey and lemon juice; cook and stir over Meidum-Low heat until butter is melted.

In small bowl, combine water and cornstarch; blend well. Stir into lemon mixture. Cook over Meidum heat until bubbly and tickened, stirring constantly. Pour glaze over asparagus.

Per serving: 90 calories, 3 g fat, 10 mg cholesterol, 35 mg sodium, 12 g carbohydrate, 3 g. Fiber, 3 g protein,

Dietary Exchanges: 1/2 fruit, 1 vegetable 1/2 fat

Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99, p. 5.

base of each stalk and place upright in a container of water. Or, wrap the ends in wet paper towels and a plastic bag and refrigerate for up to a week.