Fill a saucepan large enough to hold the asparagus with water. Add the salt and bring the water to a boil. Add the asparagus and cook with the lid on until barely tender, about 3 minutes. Drain.

Combine the mustard, honey, shallot, and thyme, and mix well. Pour over the asparagus, and serve.

Note: Meaux mustard is made from crushed mustard seeds rather than from seeds ground to a powder, and it is generally mild. In contrast, Dijon is light in color and fairly strong in flavor. I prefer Meaux for its color, texture and taste.