|Butter||1⁄4 Cup (4 tbs), melted (or margarine)|
|Honey||1⁄4 Cup (4 tbs) (plus 2 tablespoons)|
|Lemon juice||3 Tablespoon|
Remove roots, tough outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves.
Split leeks in half lengthwise to within 1 inch of bulb end.
Place in a large skillet.
Cook leeks, covered, in a small amount of boiling water 8 minutes or until barely tender, drain.
Combine butter, honey, and lemon juice in skillet, add leeks to mixture, and simmer 6 to 8 minutes or until leeks are glazed and thoroughly heated.