Honey Glazed Asparagus

A friend of ours from Australia introduced us to combining honey, and asparagus. I will never eat it with butter again.

1 bunch of asparagus, rinsed and trimmed. I usually trim about 1/3 of the stem off the bottom.
Place them in a heated pan with just a little canola oil. Fry them up until they’re al dente’. Not soft and mushy. I think it took about 10 minutes.
Then drizzle some honey over the top, with a dash of salt and stir them around.
Easy peasy.
If it needs more honey or salt, just add a little at a time until you’ve reached your desired flavor.