Place the sweetbreads in a bowl, cover them with cold water and refrigerate for about 4 hours, changing the water two to three times. Drain.
In a saucepan, place the sweetbreads and cover with salted water. Bring to a boil. Reduce the heat and simmer for about 5 minutes. Remove from the heat, rinse under cold water and drain well. With your fingers, remove the thin membrane on the sweetbreads and break into 2.5 cm (1 inch) pieces.
Preheat the grill, setting the burners on medium. Oil the grate.
Thread the pieces of sweetbreads on the skewers alternately with the mushrooms, asparagus, and bell pepper pieces. Brush with butter. Season with salt and pepper. Grill the skewers for 3 to 4 minutes per side, basting with butter while cooking.
Meanwhile, in a saucepan, soften the shallot and garlic in the butter. Add the honey and cook for 1 minute. Deglaze with the wine and reduce by half. Add the demi-glace and bring to boil. Simmer gently for about 5 minutes. Adjust the seasoning.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.