Asparagus with Honey-Garlic Sauce

1 lb fresh asparagus
1/2 cup Dijon mustard
1/2 cup beer dark or dark ale
1/3 cup honey
1 clove garlic minced
1/2 tsp dried thyme crushed
1/2 tsp salt

Trim or break off asparagus spears at tender point; rinse.

In large skillet, in boiling water to cover, cook asparagus until crisp-tender, 3-5 minutes. Do not overcook. Drain and rinse under cold water.

Combine remaining ingredients for the sauce. Pour over asparagus.