Recipe provided by the National Honey Board
1/2 c. Dijon mustard
1/2 c. dark ale or beer
1/3 c. honey
1 clove garlic, mashed
1/2 tsp. crushed dried thyme
1/2 tsp. salt
Mix together well: 1/2 c. Dijon mustard, 1/2 c. dark ale or beer, 1/3 c. honey, 1 clove garlic mashed, 1/2 tsp. crushed dried thyme and 1/2 tsp. salt.
Pour over cooked fresh asparagus, meat or roasted vegetables, as desired.