Clean and trim Carne Asada, cutting into 6 oz portions.

In a saucepan, melt butter over low heat adding half of the honey, fig jam and salt.

Mix the remaining honey with the crushed garlic in bowl and set aside.

Place meat on medium-high grill and brush with compound butter, being careful of flare-ups.

Add asparagus to the grill, brushing with honey and garlic glaze. Cook both items to desired doneness, about 4 minutes per side for the meat and 3 minutes for the asparagus.

Plate and serve hot.

Recipe courtesy of Chef Michell Sanchez, Grilling Expert and Owner/Executive Chef of Latin House Grill, made for the National Honey Board